Asparagus Soup with Tarragon Recipe

Yield: 4    Preparation Time:     Cooking Time: 40 minutes


670g of fresh thin asparagus (or thick asparagus spears but peeled), ends trimmed and coarsely chopped (leave some of the heads whole)
½ tsp of tarragon, dried (substitute: basil, thyme)
1L of chicken stock
2tbsp of butter
Freshly ground black pepper

Recipe Instructions

Sauteing the asparagus and tarragon

Heat the butter in a large skillet, putting it over medium heat. Once hot, add the chopped asparagus and dried tarragon. Put the heat to high and sauté until lightly browned. Stir the vegetables from time to time so as not to burn them. This should take about 10 minutes. Once this has been accomplished, remove the asparagus flowers heads from the pan and set them aside.

Adding the chicken stock

Pour the chicken stock into the skillet and season it with salt and freshly ground black pepper. Bring the liquid to a boil. Once boiling, turn the heat to low. Allow the remaining asparagus to simmer for about 10 minutes or until they have become really tender.

Then, turn off the heat and let the asparagus cool to room temperature. You can put the skillet where the asparagus are into a bigger pan filled with water and ice.

Blending into a smooth soup

Pour the asparagus in a blender in puree it—if necessary, do it in batches. Pulse a few more times before turning the blender fully on. Then, sieve the soup to get rid of the pulp. Once everything has been pureed into a smooth blend, pour the whole thing back again into the pan to reheat it. Adjust the taste of the soup by adding more salt or black pepper.


Ladle the soup in individual serving bowls. Don’t forget to put a couple of whole asparagus flower heads in each bowl. Serve hot.