Pea and Asparagus Soup with Fresh Tarragon

• 2 lbs (1 kg) asparagus, trimmed and cut into 2-inch (5 cm) pieces
• 2 cups (500 ml) fresh or frozen peas
• 6 cups (1.5 L) vegetable stock or chicken stock
• 1 tbsp (15 ml) chopped fresh tarragon
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) black pepper
• 1 cup (250 ml) Rye Croutons

1. In a large saucepan over high heat, combine asparagus, peas, stock, tarragon, salt and pepper; bring to a boil.
2. Reduce heat and simmer for 10 minutes or until asparagus is very tender.
3. In a blender or food processor, puree soup in batches.
4. If freezing soup, see to freeze section below; otherwise proceed with step
5. Return to saucepan and heat until hot.
6. Ladle into warmed soup bowls; garnish with Rye Croutons.
7. To freeze: Cool.
8. Ladle into freezer containers.
9. Seal, label and date.
10. Freeze for up to 4 months.
11. To serve: Thaw soup in microwave or in refrigerator overnight.
12. Proceed with step 3, above.
13. From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook

peas, vegetable stock, tarragon, salt, black pepper, rye croutons

Taken from www.cookstr.com/recipes/pea-and-asparagus-soup-with-fresh-tarragon (may not work)