Creamy Asparagus Tarragon Soup Recipes

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.

Steps:

• 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
• 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
• 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
• 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

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.

Steps:

• Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
• Cut stalks and all remaining asparagus into 1/2-inch pieces.
• Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
• Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
• Add lemon juice and garnish with asparagus tips.

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.

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.

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.