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melt butter in 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, bell pepper, leek and garlic. cook, stirring occasionally, 10-12 minutes or until asparagus is crisply tender. stir in broth, balsamic vinegar and 1 tablespoon tarragon. continue cooking 10-12 minutes or until asparagus is tender. remove from heat; cool 10 minutes. stir in half & half, salt and pepper. place 2 cups soup in 5-cup blender container. cover; blend until very smooth. repeat with remaining soup, 2 cups at a time. place soup into 4-quart saucepan. cook over medium heat 8-10 minutes or until soup is heated through. combine sour cream and 1/2 teaspoon tarragon leaves. top each serving with 1 tablespoon sour cream mixture. *substitute 3/4 cup thinly sliced onion. **substitute 1 teaspoon crushed dried tarragon leaves. ***substitute 1/8 teaspoon crushed dried tarragon leaves.
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French-engineered grinding mechanism — lifetime pepper mill
Tall pot with basket — steam asparagus upright, blanch pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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French-engineered grinding mechanism — lifetime pepper mill
Tall pot with basket — steam asparagus upright, blanch pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking