Asparagus Vichyssoise with TarragonSummary
DescriptionI just got back from Africa and after 3 weeks living with tribes in East Africa I am dying to hit my local farmstands with my son. Asparagus ends, or frozen fresh stuff from the end of the season might be taking up space in your fridge and if so, try this cold soup. We love it in our house, its rich, but fantastic. One thing I learned in Africa that I am going to start doing this weekend is a peanut and sesame table condiment that I saw every night in Uganda. Take a cup of toasted sesame seeds, and a cup of roasted peanuts (they are called groundnuts, but go by "G nuts") and grind them in a food processor with 2T of water to get it to a nice paste. Then serve it as a condiment with grilled vegetables and meats, along with a bowl of lime sections and some chopped fresh chiles. It is awesome. Ingredients
InstructionsPlace garlic, tarragon, celery, carrot, leeks, bay leaf, olive oil in a large soup pot over medium heat and cook until onions are glassy. Add... asparagus, white pepper, potatoes and stock. Bring to a boil, reduce to a simmer and continue cooking for 50-60 minutes.
Puree well in a blender in small batches and pass through a fine mesh strainer pressing down on the solids and discarding them.
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East Africa
My husband and I love your show and wonder how you stay healthy considering some of the interesting stuff you eat on tours. We are from Kenya and had wondered if you'd ever visit Africa - I guess we'll wait for your East Africa episodes.
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