Recipe | Asparagus and Sugar Snap Pea Soup | Natalie MacLean
In salted boiling water, blanch asparagus. Stop cooking by rinsing in cold water. Over medium heat, melt butter, then add onion, celery and salt. Saute until onions and celery are limp. Add stok,...
Ingredients
- 4 tbsp. butter
- 2 large onions, peeled, quartered and sliced
- ½ cup very thinly sliced celery
- ½ tsp. salt
- 2 qt. stock (vegetable or chicken)
- 1 lb. Snow peas, trimmed, strings removed
- 1 lb. asparagus, trimmed, cut in 1-inch lengths, tips set aside
- Lemon-Tarragon Cream (see below)
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