This bright, creamy soup feels fancy, but it couldn't be easier.


Credit: Photography: Caitlin Bensel, Food Styling: Karen Rankin

Recipe Summary

40 mins
15 mins

This pretty green soup tastes fancy, but is surprisingly simple and quick. Fresh asparagus is the star, of course, highlighted by fragrant tarragon and chives, and a splash of cream to round out the richness. When shopping for fresh asparagus, look for spears that are plump and firm with tightly closed tips, a sure sign of freshness and tenderness, no matter the size of the spears. It's best to enjoy asparagus soon after it's harvested, but to help it last a few more days in the fridge after you bring it home, trim a little off the cut ends off the spears so that they can take up water, and then stand them upright in a tall cup or jar with a little cool water in the bottom to keep the ends of the spears damp.


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large Dutch oven or pot over medium. Add shallot and garlic; cook, stirring often, until shallot is translucent and garlic is fragrant, about 4 minutes. Add asparagus and tarragon; cook, stirring often, until asparagus is bright green, about 3 minutes. Stir in broth, salt, and pepper; bring to a boil over medium-high. Reduce heat to medium-low; simmer, undisturbed, until asparagus is tender and flavors meld, about 15 minutes. Remove from heat.

  • Transfer soup to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds. Return soup to pot; stir in cream and vinegar. Divide soup evenly among 6 bowls. Garnish bowls with a swirl of cream, chives, and additional tarragon.