Asparagus Soup with Tarragon and Lemon-Zest Crème Fraîche


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.


6 servings

Preparation Time

30 Minutes

Total Time

30 Minutes

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