Soup
Chilled Asparagus Soup with Tarragon
- Prep
- 15 minutes
- Cook
- 30 minutes
- Cooling and chilling
- 2 hours
- Total
- 2 hours 45 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
A smooth asparagus soup with green onions, cream and fresh tarragon, served cold with tender asparagus tips. Plan ahead for cooling and chilling before serving.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 lbs asparagus (woody ends removed)
- 4 tbsp unsalted butter
- 1½ cups green onions (sliced; white and light-green parts)
- 6¼ cups low-sodium chicken stock
- ½ cup heavy cream
- 3 tbsp all-purpose flour
- 1 tbsp fresh tarragon (finely chopped)
- salt (to taste)
- ½ tsp black pepper (or to taste)
Plan for the chilling time
The cooking is only part of the schedule. Allow about two hours for cooling and chilling, or prepare the soup a day ahead. Shallow containers help it cool promptly and evenly.
A smooth texture
Remove the woody ends before cooking. Blend the soup off the heat and strain out any remaining fibers if needed. Stir after chilling, then adjust the seasoning and consistency before serving.
The cooking plan
How to make Chilled Asparagus Soup with Tarragon.
Cut the tips from the trimmed asparagus and set aside. Slice the remaining stalks into ½-inch pieces. Blanch the tips in boiling water for about 2 minutes, until just tender, then transfer to ice water. Drain well and refrigerate for garnish.
Melt the butter in a large saucepan over medium-low heat. Add the green onions and cook for 5 minutes without browning. Stir in the asparagus stalks and cook for another 3–4 minutes.
Sprinkle in the flour and stir for 2 minutes. Gradually stir in the stock, then bring to a gentle simmer. Cook for 12–15 minutes, until the asparagus stalks are tender.
Take the pan off the heat. Use an immersion blender with its head submerged to blend until smooth, avoiding hot splashes. Strain through a fine-mesh sieve if any coarse fibers remain. Stir in the cream, tarragon and pepper; add salt to taste.
Divide the soup among shallow containers. For faster cooling, set the containers in an ice-water bath and stir with a clean spoon, then refrigerate promptly. Chill at 40°F or below until thoroughly cold, about 2 hours or longer depending on container depth. Do not leave a large pot on the counter to cool.
Stir the chilled soup and adjust the seasoning. Add a little cold stock or water if it has thickened more than you like. Divide among bowls and garnish with the reserved asparagus tips.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
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Chilled Asparagus Soup with Tarragon
Ingredients
Equipment
Instructions
- Cut the tips from the trimmed asparagus and set aside. Slice the remaining stalks into ½-inch pieces. Blanch the tips in boiling water for about 2 minutes, until just tender, then transfer to ice water. Drain well and refrigerate for garnish.
- Melt the butter in a large saucepan over medium-low heat. Add the green onions and cook for 5 minutes without browning. Stir in the asparagus stalks and cook for another 3–4 minutes.
- Sprinkle in the flour and stir for 2 minutes. Gradually stir in the stock, then bring to a gentle simmer. Cook for 12–15 minutes, until the asparagus stalks are tender.
- Take the pan off the heat. Use an immersion blender with its head submerged to blend until smooth, avoiding hot splashes. Strain through a fine-mesh sieve if any coarse fibers remain. Stir in the cream, tarragon and pepper; add salt to taste.
- Divide the soup among shallow containers. For faster cooling, set the containers in an ice-water bath and stir with a clean spoon, then refrigerate promptly. Chill at 40°F or below until thoroughly cold, about 2 hours or longer depending on container depth. Do not leave a large pot on the counter to cool.
- Stir the chilled soup and adjust the seasoning. Add a little cold stock or water if it has thickened more than you like. Divide among bowls and garnish with the reserved asparagus tips.
Nutrition
Notes
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