Spring Asparagus Soup with Herbs
This Spring Asparagus Soup with Herbs is a pretty green soup and is a version of one of Deborah Madison's great recipes. It's perfect when springtime asparagus appear, and couldn't be simpler to make or more delicious to eat!
Ingredients
Instructions
Snap the tough ends off the asparagus about 1-inch from the root end. Put these ends into a pot with water, reserved scallion greens, bouquet garni, and ½ teaspoon salt, bring to a boil, and then simmer while you prepare everything else. If you’re not ready to use the stock after 25 minutes, strain it and set aside.
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