A recipe from my cooking school days. Still easy, still delicious.
3 pounds fresh asparagus, tips cut off and reserved, woody ends removed, cut into 1 inch pieces
1/4 cup olive oil
1/4 cup Pesach margarine
2 medium red onions, chopped
6 cups chicken or vegetable broth
2 carrots, peeled and chopped
8 cloves garlic, coarsely minced
1 bunch parsley, chopped (about 1 cup)
1 tablespoon dried tarragon
1 teaspoon salt, (or more to taste)
1 teaspoon black pepper
cayenne pepper, to taste
1 large tomato, seeded, juiced and finely diced, for garnish
Melt the margarine in the olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook until tender, about 15 minutes, stirring occasionally. Add the broth and bring to a boil. Add the asparagus stalks, carrots, parsley, tarragon, salt, black pepper and cayenne to the broth. Reduce to a simmer, partially covered, and continue cooking until the vegetables are tender, about 40 minutes. Remove the soup from the heat and let cool. Using a blender or food processor, puree the broth and vegetables in batches of 2-3 cups. If you like a thinner soup, strain some of the soup before returning it to the pan. At this point, you can store the soup, covered, in the refrigerator for a few days and the soup can be finished just before serving. Before serving, heat the soup over medium heat. When bubbling, add the asparagus tips, and simmer until the tips are tender and the soup is hot, about 10 minutes. When you serve the soup sprinkle some of the diced tomato on top. Serves 7 to 8.