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Asparagus has a very unique flavor that can be described as bright, clean, nutty, with an earthy undertone. Tarragon, on the other hand, is aggressive, and is prone to take over, but together they bring out the best in each other. Garnishing this soup with roasted water chestnuts adds a great crunch.
3 tablespoons Bartenura Olive Oil
1 medium onion, diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
3 Yukon Gold potatoes, cubed
2 pounds asparagus, chopped (see note)
6 cups Manischewitz Chicken Broth or other chicken stock
3 sprigs tarragon or 1 and 1/2 tablespoons, chopped
1 teaspoon chervil or parsley
1 cup almond milk or coffee creamer
1 (20-ounce) can Gefen Water Chestnuts, drained
2 tablespoons Bartenura Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
Place a medium soup pot over medium heat. Add olive oil, onion, garlic, salt, and pepper. Cook until the onions are soft and translucent, about five minutes.
Add potatoes and asparagus, and sauté for three to five minutes; then add the broth. Allow to cook for approximately 45 minutes over medium heat. Add fresh herbs 35 minutes into the cooking process.
Remove from heat. Purée with a food processor; then slowly stir in the creamer or almond milk.
To serve, place the soup in bowls and garnish with roasted water chestnuts (see below) and fresh tarragon.
Preheat oven to 475 degrees Fahrenheit.
In a small mixing bowl, combine chestnuts, olive oil, salt, and pepper. Spread evenly in a large roasting pan.
Roast for 15 minutes, stirring every five minutes or until the chestnuts are cooked through and golden at the edges.
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