Asparagus Soup With Lemon Cream And Tarragon Recipes

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CREAMY FRESH ASPARAGUS SOUP



Creamy Fresh Asparagus Soup image

Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you'll savor and share. -Stacy Mullens, Gresham, Oregon

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 pounds fresh asparagus, trimmed, peeled and coarsely chopped
1 large sweet onion, coarsely chopped (about 2 cups)
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon lemon juice
1 teaspoon minced fresh tarragon
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup plain Greek yogurt
1/2 teaspoon grated lemon zest

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender., Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove soup from heat; cool slightly. Stir in lemon juice, tarragon, salt and pepper., Process in batches in a blender until smooth. Serve with yogurt and lemon zest.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 720mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

PAN-ROASTED ASPARAGUS SOUP



Pan-Roasted Asparagus Soup image

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

Steps:

  • Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  • Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS AND BREAD SOUP WITH PANCETTA



Asparagus and Bread Soup with Pancetta image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 35m

Yield About 4 cups

Number Of Ingredients 14

1/4 cup diced pancetta
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced onions
1/4 cup thinly sliced shallots
3 cloves garlic, whole
Salt and freshly ground black pepper
4 cups chicken stock, plus more if needed
1 cup small pieces country bread
2 teaspoons fresh tarragon leaves
2 cups 1-inch-long chopped asparagus
2 cups spinach, washed
1 teaspoon lemon juice
Chives, chopped, for garnish
Creme fraiche or sour cream, for garnish

Steps:

  • In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
  • Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
  • Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

There's nothing like fresh asparagus when it's in season - take advantage!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

Steps:

  • In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  • In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  • Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

ASPARAGUS SOUP WITH LEMON AND PARMESAN



Asparagus Soup with Lemon and Parmesan image

This asparagus soup tastes rich, yet it's made without heavy cream - just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

Provided by Jennifer Segal

Categories     Soups

Yield 4-6

Number Of Ingredients 10

2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
½ cup shredded Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  • In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
  • Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
  • Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
  • Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
  • Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
  • Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

Nutrition Facts : Calories 160, Fat 10 g, Carbohydrate 10 g, Protein 10 g, SaturatedFat 6 g, Sugar 3 g, Fiber 2 g, Sodium 593 mg, Cholesterol 22 mg

BROILED ASPARAGUS WITH LEMON TARRAGON DRESSING



Broiled Asparagus with Lemon Tarragon Dressing image

Asparagus broiled with a Dijon, lemon, and tarragon dressing. The dressing really brightens the taste. Quick to assemble and make.

Provided by Jill815

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 23m

Yield 4

Number Of Ingredients 8

1 bunch asparagus spears, trimmed
4 teaspoons olive oil
kosher salt and ground black pepper to taste
1 tablespoon fresh lemon juice
1 shallot, minced
1 teaspoon dried tarragon
¼ teaspoon Dijon mustard
1 teaspoon olive oil

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  • Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
  • While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.

Nutrition Facts : Calories 87 calories, Carbohydrate 7.1 g, Fat 6.1 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 112 mg, Sugar 2.6 g

ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE



Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet tray with foil.
  • Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
  • Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
  • Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

ASPARAGUS SOUP WITH RICOTTA CROSTINI



Asparagus Soup With Ricotta Crostini image

In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 13

1 3/4 pounds asparagus
3/4 teaspoon fine sea salt, more as needed
2 large leeks, halved lengthwise and rinsed
1 quart chicken stock
1 bay leaf
2 tablespoons extra-virgin olive oil
3 tablespoons uncooked white rice
1/4 teaspoon black pepper, more as needed
1 teaspoon lemon juice, more as needed
4 1/2-inch-thick baguette slices, cut on the bias
1/2 cup fresh ricotta
2 teaspoons minced fresh tarragon (or chives)
1 garlic clove, peeled and halved

Steps:

  • Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
  • Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
  • In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
  • Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
  • Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
  • Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
  • While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams

VEGAN ASPARAGUS SOUP



Vegan Asparagus Soup image

Vegan asparagus soup with red lentils features minimal ingredients with maximum flavor! Quick, easy and ready in 20 minutes it's another great use of red lentils in a creamy style soup!

Provided by Julie | The Simple Veganista

Categories     Entree

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil, or 1/4 cup water (for water saute)
2 medium leeks
1 1b. asparagus
1 cup dried red lentils
8 - 10 fresh tarragon leaves or 3/4 teaspoon dried
5 - 6 cups vegetable broth or water (I used a combo)
mineral salt & fresh cracked pepper, to taste
juice of 1 lemon
2 loaf ends, cubed
1 - 2 tablespoons garlic-flavored olive oil (neutral plain oil works great too)
pinch of garlic powder

Steps:

  • Trim both ends off the leeks, we'll be using the white and light green parts only. Make a slit down the center lengthwise and run under cool water to remove any debris/dirt that may have collected between the layers. Lay on a flat surface, thinly slice widthwise. Here is a great guide to prepping leeks. Trim asparagus ends and discard. Cut remaining asparagus into 1-inch pieces.
  • In a large pot or dutch oven, heat oil over medium heat. Add leeks and saute for about 5 minutes, or until softened. Add in tarragon, lentils, asparagus, vegetable broth, and salt & pepper. Bring to a boil, cover, reduce heat and simmer for 15 - 20 minutes. Let cool a bit.
  • Puree: Using an immersion blender, puree soup until desired consistency (I left mine a little chunky). You can also puree using a blender or food processor (this method will most likely require you to puree in 2 batches). Once pureed, add back to the stove and add juice of 1 lemon, give a good stir. Add more water as needed to thin, no more than 1 cup should be needed. Taste for seasoning and heat on low as needed to warm.
  • While the soup is cooking or cooling, cube two slices of your favorite bread (I used the end pieces). Place cubes on a small baking sheet and drizzle with olive oil, add a pinch of salt, and toss well to coat. Toast in a toaster oven as if toasting bread (this was my method using the small tray that came with the toaster oven). Alternately, use the broiler in your oven and set it at medium, place the baking sheet under the broiler for 5 - 7 minutes, tossing once or twice, until bread is toasted and slightly golden. Simple and easy croutons!
  • Serve soup in individual bowls topped with croutons and fresh cracked pepper. For a little heat, add a sprinkle of red pepper flakes. For more herby flavor, stir in a small handful of fresh chopped parsley. For soaking up the juices, a slice of homemade Artisan Bread is perfect!
  • Serves 4

Nutrition Facts : Calories 318 calories, Sugar 4.7 g, Sodium 90.8 mg, Fat 8.3 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 8.2 g, Protein 16 g, Cholesterol 0 mg

ASPARAGUS SOUP WITH LEMON CREAM AND TARRAGON



Asparagus Soup With Lemon Cream and Tarragon image

Make and share this Asparagus Soup With Lemon Cream and Tarragon recipe from Food.com.

Provided by Raquel Grinnell

Categories     Vegetable

Time 45m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 shallots, peeled and sliced
2 bunches asparagus
1 tablespoon tarragon leaf, chopped
kosher salt
fresh black pepper, cracked
4 ounces white wine
3 cups vegetable stock
1/2 cup heavy whipping cream
1 lemon (half of it zested to use in cream)

Steps:

  • Heat a heavy-based saucepan over medium-high heat, add olive oil and sauté shallots until transparent.
  • Add asparagus (be sure to cut off bottom portion that is hard and stalky) and tarragon leaves (reserve stems for later use) and cook briefly. Season with salt and pepper.
  • Deglaze pan with white wine and simmer until reduced by half. Add vegetable stock and continue to cook until asparagus is completely soft. Puree tarragon stems in a blender until completely smooth. Pour through a fine strainer and recheck seasoning.
  • Whip cream until firm. Gently fold in lemon zest, 1 teaspoon lemon juice and chopped tarragon stems.
  • Pour soup into 4 warm bowls and top with a dollop of cream.

Nutrition Facts : Calories 264.9, Fat 18.4, SaturatedFat 7.9, Cholesterol 40.8, Sodium 49.5, Carbohydrate 15.8, Fiber 5.2, Sugar 3.9, Protein 7

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