admittedly not the most appetizing colour

Did you know that asparagus* is a member of the lily family (which also includes onion and garlic)?

Nah me either, but imagine how much fun holidays would be at the leek family house – pungent, teary-eyed and with an odour that would follow you around for days.

eat ALL the greens!

Asparagus are great for all sorts of reasons: they are considered an aphrodisiac, full of folic acid and naturally boost the enzymes that help break down alcohol.

asparagus: puts you in the mood then helps with the hangover

So feel free to have a glass of wine with this soup – the asparagus will take care of it.

Asparagus & Tarragon Soup (serves 4)

• 1 bunch asparagus
• 1/2 large, red onion, finely chopped
• 1/2 large, white onion, finely chopped
• 3 oz fresh tarragon, finely chopped
• 3 cups vegetable broth
• 1 tbsp butter
• 2 cloves garlic, minced

1. Chop the stalks off the asparagus spears so you are just left with the tips. Discard the ends (or use for compost!).
2. Melt the butter in a large saucepan, add the garlic and onion and let them sweat for about 5 minutes.
3. Add the asparagus, tarragon and stock. Bring to a boil.
4. Reduce the heat and simmer for 20 minutes.
5. Transfer to a blender/food processor and blitz until smooth
6. Optional: serve with a big dollop of sour cream.

Like this? You might also like:

• Caribbean Black Bean Soup
• Creamy Broccoli and Cheddar Soup
• Carrot and Cumin Soup