Creamy Asparagus Tarragon Soup Recipe

Name: Creamy Asparagus Tarragon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek (2 inches of green left on); 2 tablespoons white vinegar; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 onion, peeled and chopped; 1 parsnip, peeled and chopped; 6 cups defatted chicken broth; 2 to 3 tablespoons chopped fresh tarragon leaves; 2 pounds medium-sized asparagus, ends trimmed; 1/3 to 1/2 cup heavy (or whipping) cream; 15 small cantaloupe or watermelon balls, for garnish; 20 small fresh mint leaves, for garnish; 1/3 cup sour cream, for garnish

Servings: persons

1 large leek (2 inches of green left on)
2 tablespoons white vinegar
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and chopped
1 parsnip, peeled and chopped
6 cups defatted chicken broth
2 to 3 tablespoons chopped fresh tarragon leaves
2 pounds medium-sized asparagus, ends trimmed
1/3 to 1/2 cup heavy (or whipping) cream
15 small cantaloupe or watermelon balls, for garnish
20 small fresh mint leaves, for garnish
1/3 cup sour cream, for garnish

1
1.
2
Remove the root and tough outer leaves from the leek; halve lengthwise.
3
Soak in vinegar and water to cover for 30 minutes.
4
Rinse.
5
Cut into 1/4-inch dice.
6
2.
7
Heat the oil and butter in a pot.
8
Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
9
3.
10
Add the broth and tarragon; bring to a boil.
11
Add the asparagus; cover, then simmer for 30 minutes or until very tender.
12
Uncover and cool.
13
4.
14
Puree the soup.
15
(If it seems stringy, pour through a strainer.)
16
Add the cream.
17
The soup may be served chilled or reheated over low heat; do not boil.
18
Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves.
19
Add a dollop of sour cream on one side of each bowl.

835

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 large leek (2 inches of green left on), 2 tablespoons white vinegar, 2 tablespoons olive oil, 2 tablespoons unsalted butter, and more.

Yes, Creamy 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.

That's it — enjoy your meal!

Creamy Asparagus Tarragon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions