Velvety Asparagus Soup with Cream and Tarragon Oil
This Velvety Asparagus Soup with Cream and Tarragon Oil is a smooth, elegant, restaurant-quality spring soup made with fresh asparagus, leek, Yukon gold potato, and rich cream for a silky texture. Lightly brightened with lemon and finished with optional herb-infused tarragon oil, this easy homemade asparagus soup is perfect for a refined starter, dinner party, or cozy seasonal meal.
Equipment
- Large soup pot or heavy-bottomed saucepan
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Vegetable peeler
- Measuring cups and spoons
- Blender (high-speed blender recommended for ultra-smooth texture)
- Fine mesh sieve or chinois (optional, for extra velvety consistency)
- Small saucepan or pot (if making tarragon oil)
- Mixing bowl (for ice bath when blanching herbs)
- Ladle (for serving)
Ingredients
For the Soup
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1 shallot medium and finely diced
- 1 leek small and white part only, cleaned and thinly sliced
- 2 garlic cloves minced
- 1½ pounds asparagus fresh and woody ends trimmed
- 1 Yukon Gold potato small and peeled and diced
- 4 cups chicken stock or vegetable stock
- ¾ cup heavy cream
- ½ tsp salt or to taste
- Fresh cracked white pepper
- 1 tsp lemon juice fresh
Optional Garnishes
- Tarragon oil
- Crème fraîche or extra cream
- Blanched asparagus tips
- Microgreens or edible flowers
- Croutons or Parmesan crisps
Tarragon Oil (Optional)
- ½ cup olive oil
- ¼ cup fresh tarragon leaves
- 1 tbsp flat-leaf parsley
- Pinch of salt
Instructions
Cook the Aromatics
- In a large soup pot or saucepan, melt the butter with the olive oil over medium heat. Add the shallot, leek, and garlic. Cook gently for 5–6 minutes until softened and fragrant, stirring occasionally. Do not brown.
Prepare the Asparagus
- Trim away the woody ends of the asparagus. Cut the tender stalks into 1-inch pieces. If desired, reserve several asparagus tips for garnish.
Build the Soup
- Add the asparagus pieces and diced potato to the pot. Stir well to coat the vegetables in the butter and aromatics.
Simmer
- Pour in the stock and bring the soup to a gentle boil. Reduce the heat and simmer uncovered for 15–18 minutes, or until the asparagus and potato are very tender.
Blend Until Smooth
- Remove the soup from the heat and allow it to cool slightly. Blend carefully in batches using a high-speed blender until completely smooth.
- For an extra velvety texture, strain the soup through a fine mesh sieve or chinois before returning it to the pot.
Finish the Soup
- Place the soup over low heat and stir in the heavy cream, salt, white pepper, and lemon juice. Warm gently without boiling.
Garnish and Serve
- Ladle the soup into warmed bowls and garnish as desired with tarragon oil, crème fraîche, asparagus tips, microgreens, or Parmesan crisps.
- Serve immediately.
Instructions for Tarragon Oil
- Bring a small pot of water to a boil. Blanch the tarragon and parsley for 10 seconds, then transfer immediately to ice water. Pat completely dry.
- Blend the herbs with olive oil and salt until smooth and bright green. Strain through cheesecloth or a coffee filter for a clear, refined oil.
- Store refrigerated until ready to use.
Trim 1–2 inches from the bottom of each asparagus spear to remove tough woody ends.Use only tender asparagus stalks for the silkiest texture.Avoid boiling after adding cream to prevent separation.If making ahead, gently reheat over low heat before serving.
Notes
- For the smoothest texture, use a high-speed blender and strain the soup before serving.
- Yukon Gold potato adds natural silkiness without overpowering the asparagus flavor.
- A squeeze of lemon brightens the soup and balances the richness of the cream.
- Reserved asparagus tips make a beautiful garnish and add texture.
- Warm bowls before serving to keep the soup hot and elegant.
Nutrition
Serving: 1gCalories: 655kcalCarbohydrates: 30gProtein: 13gFat: 56gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 73mgSodium: 706mgPotassium: 989mgFiber: 5gSugar: 10gVitamin A: 2714IUVitamin C: 26mgCalcium: 141mgIron: 6mg
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