Photo: c. foodblogchef 2020
Copy and paste to print the recipe.
CREAMY ASPARAGUS SOUP
Yield 6 servings
Ingredients:
1 ½ pounds asparagus
5-6 cups chicken broth
½ cup crème fraîche (or sour cream: see *Note)
2 tablespoons chopped fresh tarragon (or 2 teaspoons dry)
1 good size shallot chopped
2 teaspoons grated lemon zest
¼ teaspoon salt; ¼ teaspoon pepper (or more to serve)
2 tablespoons butter
Preparation:
1. Cut about an inch off the bottom stems of asparagus and rinse well; cut into thirds.
2. Chop the shallot and tarragon.
3. Melt the butter in a large saucepan and add the shallot; saute for 2-3 minutes.
4. Add the tarragon and lemon zest and saute for 2 minutes.
5. Add the chicken broth, salt, and pepper, and asparagus. Bring to a boil and then simmer for about 4-5 minutes or until the asparagus are fork tender. Allow the soup to cool before adding it to the blender.
6. Working in batches puree the soup with the asparagus until smooth; sieve into a large bowl and repeat; add the crème fraîche to the last batch you puree, sieve, and mix well into the reserved soup in the large bowl.
7. Serve the soup warm or cold.
8. Garnish with chopped hard boiled egg and homemade toasted tarragon croutons, or reserve a few of the blanched asparagus tips to use as a garnish. (optional)
Tarragon Croutons:
1 cup of day old bread, crusts removed, cut into ½ inch cubes
2 tablespoons olive oil
1 teaspoon of dry tarragon
1/4-1/2 teaspoon salt
Preparation:
1. Place the bread cubes in a large bowl and drizzle with a tablespoon of olive oil; toss or mix to coat the bread with oil.
2. Add the tarragon and salt and toss/mix again.
3. Add the remaining tablespoon of oil to a skillet over medium-high heat.
4. Spread the bread cubes in a single layer on the hot skillet and toast, stirring frequently until the cubes are golden brown and crunchy.
5. Remove from skillet and cool. Use as a garnish for soups and salads. The croutons will keep in a tightly closed container for several days.
*Note: crème fraîche and sour cream are used for similar purposes to add richness and to thicken cream sauces. Crème fraîche is a bit sweeter.
Wine Pairing: stay away from oaky Chardonnays and wines with high levels of tannin like Cabernet Sauvignon. Sauvignon Blanc, Sancerre, Pinot Grigio, or Chablis are generally recommended.