Cream of Asparagus Soup with Roasted Water Chestnuts
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Cooking tools:
- Food processor
- Pot
- Stove
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Ladle
- Wooden spoon
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 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
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