Food and Recipes Recipes Asparagus Soup Be the first to rate & review! This bright, creamy soup feels fancy, but it couldn't be easier. By Liv Dansky Liv Dansky Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios. She grew up in Denver, Colorado where she struggled to breathe and bake at altitude. Liv left the Mile High City to earn a BA from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. After graduation, she dabbled in restaurant-focused public relations and spent time working in professional kitchens in Denver and Atlanta before finding her way to Dotdash Meredith. When Liv is not cooking or eating for work, she can be found cooking and eating for fun with an occasional run or tennis match between meals. Southern Living's editorial guidelines Published on February 25, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photography: Caitlin Bensel, Food Styling: Karen Rankin Active Time: 15 mins Total Time: 40 mins Servings: 6 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. Ingredients 2 tablespoons unsalted butter 1 small (about 2 ounces) shallot, chopped (about ¼ cup) 1 tablespoon chopped garlic (from 3 garlic cloves) 1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces (4 cups) 1 tablespoon chopped fresh tarragon, plus more for garnish 2 ½ cups vegetable broth or chicken broth ½ teaspoon kosher salt ¼ teaspoon black pepper ½ cup heavy whipping cream, plus more for garnish 1 tablespoon white wine vinegar Chopped fresh chives Directions 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. Rate it Print