This cream of Asparagus with tarragon beautifully pairs the delicate flavor of asparagus with fragrant tarragon for a truly scrumptious soup.
Spring is here and that means asparagus are in season! This tasty spring vegetable is loaded with healthy nutrients including folate, vitamins A, C, E and K. It is also rich in the trace mineral chromium which boosts insulin’s ability to transport glucose from the bloodstream into cells. A high fiber food, asparagus is a perfect choice for low-carb meals.
Asparagus are delicious on their own or paired with other spring vegetables and can be enjoyed raw or cooked.
This cream of asparagus with tarragon is a family favorite. I serve it as our appetizer for our Easter dinner every year to the delight of everyone.
You can steam and purée the asparagus spears ahead of time but this soup is best served freshly made.
Cream of Asparagus with Tarragon
Ingredients
- 2 1/2 pounds fresh asparagus spears
- 1 1/4 cup dry Chardonnay or Sauvignon Blanc
- 1 1/2 tbsp fresh tarragon minced or 2 tsp dried
- 1/4 cup raw butter
- 1/4 cup gluten free flour -- I use Bob Red Mill's all purpose gluten free flour or amaranth
- 3 1/2 cup organic chicken or vegetable broth
- 2 1/2 cups milk -- for a dairy free option use your favorite nut milk
- fresh ground salt and pepper to taste
- tarragon spears for garnish
Instructions
- Steam asparagus spears until tender.
- Place in the bowl of a food processor and pulse until a nice purée is formed, scraping the sides of the bowl as needed. Set aside for later use.
- In a small saucepan combine wine, half of the tarragon with the freshly ground salt and pepper and bring to a boil. Reduce heat and simmer uncovered until wine is reduced to 1/4 cup, about 20 minutes. Remove from heat, strain and set aside.
- Melt butter in a large Dutch oven. Add flour stirring constantly and cook over medium heat for about 1 minute to obtain a "roux", a thick paste.
- Gradually add chicken or vegetable broth, stirring constantly until well blended.
- Add asparagus purée, reduced wine mixture, milk and remaining tarragon and bring to a boil.
- Reduce heat and simmer uncovered for another 20 minutes.
- Serve hot with fresh tarragon sprigs for garnish.
Bon Apétit!
Thanks for sharing this recipe! We love asparagus here. I saved the recipe.
You are most welcome! Enjoy and have a blessed Easter!
We love asparagus at my home, but I always have a hard time varying how I prepare it. This is definitely going into my recipe file. Thank you for sharing it.
I love finding new ways to prepare some of our favorite vegetables so please share your “go-to” recipes with us Flo! So glad you like this recipe. My girls asked me to make it more often. I think I will. Have a splendid day!
this sounds soo good, and I”m waiting for spring asparagus – I’ve never tried it with tarragon and chardonnay a great combo for sure!
Oh I think you are going to love the tarragon and chardonnay with the asparagus Rosie 🙂
Yuuuuummmy!!!! I love asparagus! This soup sounds so easy & good! I think my grandson may even eat this!!! He still gets sort of funny with GREEN food! LOL Thanks for the great recipe!!!!
You are most welcome Laurie. Enjoy!
Mmm!! Our favorite vegetable in this house!! I love bringing some Spring and Summer dishes into the Winter time to remind us that the cold does NOT last forever lol!!
Asparagus are one of my favorite vegetables as well Amber! So flavorful and easy to prepare. Enjoy!