Red Pepper Asparagus Soup

Name: Red Pepper Asparagus Soup
Prep time: 30 min
Total time: 1 h
Yield: 8 servings
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 ***

This easy, light and creamy soup is the perfect beginning to a special meal.

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30 min

Prep Time

1 hr

Total Time

servings

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.

How to make

STEP 1

Melt butter in 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, bell pepper, leek and garlic. Cook, stirring occasionally, 10-12 minutes or until asparagus is crisply tender.
STEP 2

Stir in broth, balsamic vinegar and 1 tablespoon tarragon. Continue cooking 10-12 minutes or until asparagus is tender. Remove from heat; cool 10 minutes. Stir in half & half, salt and pepper.
STEP 3

Place 2 cups soup in 5-cup blender container. Cover; blend until very smooth. Repeat with remaining soup, 2 cups at a time. Place soup into 4-quart saucepan. Cook over medium heat 8-10 minutes or until soup is heated through.
STEP 4

Combine sour cream and 1/2 teaspoon tarragon leaves. Top each serving with 1 tablespoon sour cream mixture.

Tip #1

The smaller the leek, the more tender it will be. To cut leeks, trim roots and leafy ends. Split leeks from top to bottom; rinse thoroughly and slice. Store leeks in plastic food storage bag; place in refrigerator up to 5 days.

150 Calories

8 Fat (g)

20 Cholesterol (mg)

900 Sodium (mg)

16 Carbohydrates (g)

2 Dietary Fiber

4 Protein (g)

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