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Cream of Asparagus with Tarragon
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5 from 2 votes

Cream of Asparagus with Tarragon

A delicately flavored soup which delights the palette with hints of tarragon.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Valerie Remy-Milora


  • 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


  • 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.