Asparagus heralds spring! It still may be a little early, but as the asparagus season moves along, the stalks will be less woody.

　　

Ingredients

Makes 6 servings

　　2 tablespoons unsalted butter

　　1 tablespoon canola oil

　　3 cups chopped onions

　　2 tablespoons finely minced garlic

　　6 cups defatted chicken broth

　　3 pounds fresh asparagus

　　2 carrots, peeled and chopped

　　1 cup chopped flat-leaf parsley leaves

　　1 tablespoon dried tarragon

　　Salt and pepper, to taste

　　Pinch of cayenne pepper

　　1/2 cup sour cream, for garnish (optional)

　　1 large ripe tomato, seeded and cut into small dice, for garnish

　　

Step 1

1. Melt the butter in the oil in a pot over medium-low heat. Add the onions and garlic; cook until tender, stirring occasionally, about 15 minutes. Add the broth; heat to boiling.

　　

Step 2

2. Trim woody ends off the asparagus. Reserve the tips, then cut the stalks into 1-inch pieces; add to broth. Add the carrots, parsley, tarragon, salt, pepper and cayenne to broth. Simmer, partially covered, until the vegetables are tender, about 45 to 50 minutes.

　　

Step 3

3. Puree in batches in a blender or a food processor, then strain soup back into the pot.

　　

Step 4

4. Before serving, add the asparagus tips and simmer over medium-low heat until the tips are tender and soup is hot, about 10 minutes.

　　

Step 5

5. Serve with a dollop of sour cream, if desired, and a sprinkling of diced tomato.

　　

Nutrition Per Serving

Per serving (without sour cream): 184 calories

　　23g carbohydrates

　　10g protein

　　7g fat

　　10mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.