Asparagus Soup

 Approx. 7 quarts or 14 pints

Ingredients

¼ cup butter

2 medium sweet onions, diced

4 celery stalks, diced

10 garlic cloves, minced

1 tablespoon dried tarragon leaves

2 teaspoons sea salt (optional)

½ teaspoon black pepper

4 pounds asparagus spears, cut into 2-inch pieces

16 cups chicken, or vegetable, broth

2 average tomatoes, diced

Instructions

In a deep stockpot, add butter, onions, celery, garlic, tarragon, salt and pepper. Over medium-high heat, cook until onions are translucent, about 8 to 10 minutes. Mix occasionally to avoid scorching. Add asparagus, mix well. Cook for an additional 10 minutes to blend flavors, stirring often.

Add broth and tomatoes, mix well. Cover and bring to a boil over high heat. Once at a boil, reduce heat to low and simmer for one hour, stirring occasionally, then remove from heat.

Using an emulsion stick blender, liquefy the soup until everything is well blended and the same consistency. If you do not have an emulsion blender, allow the soup to cool and work in batches using a food processor to liquefy/puree the soup.

Ladle hot liquefied soup into jars leaving a one inch headspace. Wipe the jar rims with a wet washcloth dipped in vinegar, add lids and rings and hand tighten.

Pressure can jars at 11 psi; 60 minutes for pints and 75 minutes for quarts. Be sure to follow your manufacture instructions for operating your pressure canner and know your elevation for required psi.

Notes: I cut recipe in half left, out celery, and ran in a blender and put through a sieve. It was very woody and a lot of volume was lost. 

From https://canningdiva.com/recipes/asparagus-soup-pressure-canning-recipe/