Wilson Farm Recipes : Asparagus & Pea Soup with Artichokes

Ingredients

• 2 bu. asparagus, cut into 1” pieces, tips set aside, bottoms discarded
• 1 lb. english peas, shelled, pods reserved
• 3 qts. chicken Stock
• 1 bu. spring onions, white part chopped, greens reserved
• 3 artichokes, trimmed to the heart, thinly sliced leaves discarded (place in a bowl of water with 1 tsp. lemon juice)
• 1 Tbsp. tarragon, chopped
• ½ cup creme fraiche
• ½ tsp. lemon zest
• 3 Tbsp. butter
• salt and pepper