This cream of asparagus soup is velvety and elegant, yet simple to prepare. The onion and garlic add flavor but don't overpower the soup, and the fresh tarragon melds well with the asparagus., January 2021


Credit: Victor Protasio

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, peel 5 asparagus spears lengthwise into very thin strips. Transfer the strips to a small bowl and cover with ice water. Set aside until ready to use. Cut the remaining asparagus spears into 1-inch pieces.

  • Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion; cook, stirring often, until softened, about 5 minutes. Add the asparagus pieces and garlic; cook, stirring often, until the asparagus is bright green and the garlic is fragrant, about 1 minute. Add broth, salt and pepper; bring to a simmer over medium heat. Simmer, undisturbed, until the asparagus is tender, about 12 minutes. Remove from heat; stir in tarragon.

  • Pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Alternatively, use an immersion blender to process the soup in the pot until smooth. Use caution when blending hot liquids.) Return the soup to the pot; add cream and stir until combined. Ladle into 4 bowls. Garnish with a swirl of cream, if desired, and the reserved asparagus strips.

Nutrition Facts

about 1 cup
213 calories; fat 18g; cholesterol 34mg; sodium 223mg; carbohydrates 11g; dietary fiber 4g; protein 4g; sugars 5g; niacin equivalents 1mg; saturated fat 8g; vitamin a iu 1366IU.