Asparagus Tarragon Soup – a delicious recipe with asparagus, olive oil, shallots, tarragon, vegetable broth, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Rinse asparagus and snap off and discard tough ends. Coarsely chop asparagus.
2
In a 4- to 5-quart pan over medium heat, stir olive oil and shallots until shallots are limp, about 3 minutes. Add asparagus, 1 1/2 tablespoons tarragon, vegetable broth, and 2 cups water. Bring to boiling over high heat and cook until asparagus is tender-crisp when pierced, about 3 minutes longer.
3
Meanwhile, whip cream until it holds soft peaks.
4
In a blender, puree soup until smooth, a portion at a time. Season to taste with salt.
5
Return soup to pan and stir over high heat until steaming. Ladle into bowls, and sprinkle with remaining tarragon.
6
Add an equal portion of whipped cream to each bowl.
113
kcal
Calories
8
g
Fat
8
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 pounds asparagus, 2 teaspoons olive oil, 1/4 cup chopped shallots, 3 tablespoons chopped fresh tarragon, and more.
Yes, Asparagus Tarragon Soup 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
