Yield
Makes 4 servings

How to Make It

Step 1

Rinse asparagus and snap off and discard tough ends. Coarsely chop asparagus.

Step 2

In a 4- to 5-quart pan over medium heat, stir olive oil and shallots until shallots are limp, about 3 minutes. Add asparagus, 1 1/2 tablespoons tarragon, vegetable broth, and 2 cups water. Bring to boiling over high heat and cook until asparagus is tender-crisp when pierced, about 3 minutes longer.

Step 3

Meanwhile, whip cream until it holds soft peaks.

Step 4

In a blender, purée soup until smooth, a portion at a time. Season to taste with salt.

Step 5

Return soup to pan and stir over high heat until steaming. Ladle into bowls, and sprinkle with remaining tarragon.

Step 6

Add an equal portion of whipped cream to each bowl.

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