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
Timing: The total includes an estimated 2 hours of cooling and chilling; allow longer if needed to get the soup thoroughly cold. You can prepare it the day before.
Stock: Chicken stock is the base listed here. Vegetable stock is an option if preferred; it changes the flavor. This recipe contains milk and wheat.
Storage: Refrigerate promptly in shallow containers, within 2 hours of cooking (1 hour above 90°F). Keep at 40°F or below and use within 3 days. Keep the garnish refrigerated separately until serving.
