Chilled Asparagus Soup (can be enjoyed as a hot soup too)
4 tbsp. olive oil
1 1/2 cups chopped onions (any kind you have in your pantry, leeks work well too)
2 lbs. asparagus, chopped into 1" pieces
3 tbsp. chickpea flour (you can use regular flour, but I have so many friends who can not eat wheat or gluten that I use this. I actually prefer the nuttier chickpea flavor.)
6 1/4 cups chicken or vegetable stock (chicken is better)
1/2 cup plain Greek yogurt
1 tbsp fresh tarragon
salt and pepper to taste
Heat oil in a large pot over med. heat. Add onions and cook until translucent. Add asparagus, cover the pot and cook for 5 minutes if the asparagus us right out of the garden...three to five minutes more if it is store-bought. Cook until tender.
Add the stock and bring to a boil. Simmer for 10 minutes. Turn off the heat and let the soup cool in the pot on the stove. When room temp, add tarragon and yogurt. Puree using an immersion blender or in a blender ( not a food processor because it does not puree finely enough). Check to see if it needs salt and pepper. Chill in fridge until ready to serve. Do not tell anyone, but I have been known to keep a pot of this in the fridge for a week and it still tastes like the day I made it. It freezes well in quart jars too. (See last week's blog for information of freezing canning jars.)
This makes about 3 quarts of soup.