Red Pepper Asparagus Soup

Ingredients

• 3 tablespoons Land O Lakes Butter
• 1 1/2 pounds (about 5 cups) asparagus
• ends trimmed
• cut into 1/2-inch pieces
• 2 medium (1 cup) red potatoes
• peeled
• coarsely chopped
• 1 medium (1 cup) red bell pepper
• coarsely chopped
• 1 medium (3/4 cup) leek
• rinsed
• thinly sliced*
• 1 teaspoon finely chopped fresh garlic
• 2 (14-ounce) cans vegetable broth
• 1 tablespoon balsamic vinegar or soy sauce
• 1 tablespoon finely chopped fresh tarragon leaves**
• 2 cups Land O Lakes Half & Half or Fat Free Half & Half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1/2 teaspoon chopped fresh tarragon leaves***

Instructions

1. Melt butter in 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, bell pepper, leek and garlic.
2. Cook, stirring occasionally, 10-12 minutes or until asparagus is crisply tender.
3. Stir in broth, balsamic vinegar and 1 tablespoon tarragon.
4. Continue cooking 10-12 minutes or until asparagus is tender.
5. Remove from heat; cool 10 minutes.
6. Stir in half & half, salt and pepper.
7. Place 2 cups soup in 5-cup blender container.
8. Cover; blend until very smooth.
9. Repeat with remaining soup, 2 cups at a time.
10. Place soup into 4-quart saucepan.
11. Cook over medium heat 8-10 minutes or until soup is heated through.
12. Combine sour cream and 1/2 teaspoon tarragon leaves.
13. Top each serving with 1 tablespoon sour cream mixture.
14. *Substitute 3/4 cup thinly sliced onion.
15. **Substitute 1 teaspoon crushed dried tarragon leaves.
16. ***Substitute 1/8 teaspoon crushed dried tarragon leaves.