Slow Cooker

Asparagus and Tarragon Soup is for Soup.

Asparagus and Tarragon Soup takes 10 minutes to prepare.

Asparagus and Tarragon Soup takes 90 minutes to cook.

Asparagus and Tarragon Soup makes 4 servings.

The ingredients for Asparagus and Tarragon Soup are:

2 bunches asparagus (908 g) **
2 cups water
2 tbsp vegan chicken-flavored bouillon
1 tsp dried tarragon (1 tbsp fresh)
1 tsp dried marjoram (1 tbsp fresh)
1/2 - 1 cup nondairy creamer/unsweetened milk
salt and pepper to tast

** can use frozen, thaw night before in fridge or increase cooking time 30 minutes

Here is how you make Asparagus and Tarragon Soup:

Night before: wash asparagus, cut off the woody end of each stalk and discard. Cut stalks into 1 inch pieces. store in airtight container in frig.In the Morning:Combine asparagus, water, bouillon, tarragon, and marjoram in slow cooker. Cook on high for 1.5 - 2 hours, until asparagus totally cooked. Puree the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth. Add salt and pepper to taste.Serving Size:?makes 4 servings

The nutritional information for Asparagus and Tarragon Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 97.9

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 538.0 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 5.3 g
• Protein: 8.0 g

The dietary needs meet for Asparagus and Tarragon Soup is Vegan