Cream of asparagus soup

Fresh asparagus - 2 lbs chopped in 1" pieces
Fresh tarragon - 1/2 bunch chopped
Red Onion - 1 large chopped
Chicken (or veggie) stock - 4 cups
Yellow or Red pepper - 1 roasted
Olive oil - 4 tbsp
Heavy cream or half & half - 1/2 cup
Salt, pepper & cayenne pepper to taste

Saute the onion in 4 tbsp of olive oil until it is soft. Add asparagus and 1/4 of tarragon and a pinch of cayenne and saute until asparagus is almost soft (but not brown). Add veggie stock and another 1/4 of tarragon, cook for 20 min or until asparagus is soft. In the meantime, roast the pepper under broiler and peal. When asparagus is soft, add another 1/4 of tarragon and mush until soup is smooth. Add salt, pepper & cayenne pepper to taste. Add cream or half & half to make soup creamy and simmer for a few minutes. In a blender, mush the pealed roasted pepper, some heavy cream or half & half and a little bit of tarragon into a sauce. Add cayenne and salt to taste. Ladle soup into bowls and garnish with pepper sauce and sprigs of tarragon.

Credits: courtesy of mom