Ingredients
Soup
3 tablespoons Land O Lakes® Butter
1 1/2 pounds (about 5 cups) asparagus, ends trimmed, cut into 1/2-inch pieces
2 medium (1 cup) red potatoes, peeled, coarsely chopped
1 medium (3/4 cup) leek, rinsed, thinly sliced
1 medium (1 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
2 (14-ounce) cans vegetable broth
1 tablespoon balsamic vinegar or soy sauce
1 tablespoon finely chopped fresh tarragon leaves
2 cups Land O Lakes® Half & Half
1 teaspoon salt
1/4 teaspoon pepper
Toppings
1/2 cup sour cream
1/2 teaspoon chopped fresh tarragon leaves
*Substitute 3/4 cup thinly sliced onion.
**Substitute 1 teaspoon crushed dried tarragon leaves.
***Substitute 1/8 teaspoon crushed dried tarragon leaves.