Asparagus Soup with Tarragon and Lemon-Zest Crème Fraîche

Cooking & Recipes

You may serve this fresh spring soup either hot or cold, which makes it a great option for entertaining.


6 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

30 minutes


1-1/2 pounds asparagus, trimmed and cut into 2-inch pieces
3 cups chicken or vegetable stock
1/4 cup chopped fresh tarragon
Juice of 1 small lemon
Salt and pepper, to taste
Grated zest of 1 lemon
1/3 cup creme fraiche (or sour cream)


Bring a large pot of salted water to a boil. Add asparagus and boil until it’s fork-tender and bright green (3–6 minutes, depending on thickness). Drain asparagus and submerge in ice water to stop cooking.

At this point, you may either bring the stock to a boil or keep it cool, depending on whether you want to serve the soup hot or cold. Add asparagus to stock, along with tarragon and lemon juice. Purée in a blender until smooth. Season with salt and pepper to taste.

Meanwhile, add lemon zest to crème fraîche. Serve soup, hot or cold, in small bowls, topped with crème fraîche.



Preparation Method

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