Asparagus And Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) Recipe Recipe

Name: Asparagus And Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving; 1 large leek, white and pale green parts only, finely chopped (about 6 ounces; 170g); 1 fennel bulb, trimmed and thinly sliced (about 4 ounces; 120g), plus a few fennel fronds for garnish; Kosher salt; 2 tablespoons (15g) all-purpose flour; 4 cups (960ml); or store-bought low-sodium chicken or vegetable stock; 2 pounds (900g) asparagus, trimmed and cut into 1 1/2-inch lengths; Small handful minced fresh tarragon leaves, plus more for serving; 2 tablespoons (30ml) fresh juice from 1 lemon; Freshly ground black pepper; Creme fraiche, for serving (optional)

Servings: persons

2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
1 large leek, white and pale green parts only, finely chopped (about 6 ounces; 170g)
1 fennel bulb, trimmed and thinly sliced (about 4 ounces; 120g), plus a few fennel fronds for garnish
Kosher salt
2 tablespoons (15g) all-purpose flour
4 cups (960ml)
or store-bought low-sodium chicken or vegetable stock
2 pounds (900g) asparagus, trimmed and cut into 1 1/2-inch lengths
Small handful minced fresh tarragon leaves, plus more for serving
2 tablespoons (30ml) fresh juice from 1 lemon
Freshly ground black pepper
Creme fraiche, for serving (optional)

1
Heat olive oil in a large saucepan over medium-low heat until shimmering. Add leek and fennel and a large pinch of salt. Cook, stirring frequently, until fully softened but not browned, about 5 minutes. Add flour and cook, stirring, until incorporated, about 30 seconds. Stir in stock and bring to a simmer.
2
Stir in asparagus and tarragon. Bring to a simmer and cook for 1 minute. Using a slotted spoon, remove a dozen asparagus tips from the pot, split them in half lengthwise, and set them aside for garnish. Continue simmering soup for 5 to 6 minutes longer. Stir in lemon juice.
3
Blend soup using a handheld immersion blender, or in batches using a countertop blender, until it's as smooth as you like. Season soup to taste with salt and pepper and serve, garnishing with reserved asparagus tips, creme fraiche (if using), more chopped tarragon, fennel fronds, and more extra-virgin olive oil.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving, 1 large leek, white and pale green parts only, finely chopped (about 6 ounces; 170g), 1 fennel bulb, trimmed and thinly sliced (about 4 ounces; 120g), plus a few fennel fronds for garnish, Kosher salt, and more.

Yes, Asparagus And Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) Recipe

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