Asparagus Soup With Herbs Recipe

Ingredients

1 large onion, chopped2 garlic cloves, minced2 tablespoons olive oil2 cans (14-1/2 ounces each) chicken broth1 cup minced fresh parsley1 large carrot, cut into 1-inch pieces5 fresh basil leaves, minced1 to 2 teaspoons minced fresh tarragon1/2 teaspoon salt1/4 teaspoon pepperDash cayenne pepper1 package (10 ounces) frozen asparagus spears, thawedSour cream and chopped tomatoes, optional

Preparation

In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly.

Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired.