Ingredients
- 2 & 1/2 cups dehydrated 1-inch asparagus pieces
- 1/2 cup dehydrated diced potatoes
- 1/2 cup dehydrated thinly sliced leeks
- 1/2 cup dehydrated chopped red bell pepper
- 6 dehydrated garlic slices, crushed
- Pinch of crushed dehydrated roasted red pepper
- 1 tablespoon dehydrated tarragon
- 1 tablespoon soy sauce
- 4 cups water
- 2 cups vegetable broth
- 2 cups half-and-half
Ingredients
macros
Instructions
- Place all the ingredients, except the half-and-half, in a large saucepan, stir to combine, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1 hour.
- Remove the saucepan from the heat. Using a strainer, remove 1 cup of solids from the soup and set aside. Stir the half-and-half into the remaining soup in the pan. Using an immersion blender, puree until smooth. Stir the reserved vegetables into the pureed soup and heat through before serving.
.svg)
