We’re nearing the end of asparagus season, and that means it’s time for Asparagus Soup With Tarragon. This is a perfect summer recipe because it uses seasonal ingredients, is quite easy to prepare, is very healthy, and can be served cold, though also hot, if you prefer. The history of asparagus soup dates back thousands of years. For a brief summary, click here.

My Asparagus Soup With Tarragon is a bit unusual in that I quickly sauté the spears before cooking them in liquid. because it intensifies and deepens that flavor of the soup. Also, I use fresh lemon juice because I believe asparagus and lemon are marriage made in heaven. Tarragon is the only herb that I use in this soup because it goes so well with asparagus.

Here are some of my other asparagus recipes: Roasted Breaded Asparagus; Asparagus Frittata; Veal Scaloppine with Asparagus and 2 Sauces.

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Trim off the bottom, woody parts of the asparagus spears. If your spears are rather fat, peel them with a vegetable peeler. Wash the prepared asparagus, and dry the spears on paper towels so they brown easily.

In a large skillet, heat 2 tablespoons of the butter with 1 tablespoon of olive oil. When the foam subsides, add the asparagus spears in one layer.

Keep turning the spears with a wooden spatula so that they cook evenly. After 5 minutes, add the tarragon leaves to the pan. Continue frying over high heat until the spears just barely begin to brown.

Remove the spears. Cut off the still-decent-looking tops of the spears and set them aside.

Coarsely chop the rest of the spears.

In a medium kettle, heat 2 tablespoons of butter, and add the chopped onion. Cook slowly until the onion is softened but not browned.

Reheat the skillet in which the asparagus was cooked, using high heat. Add 1 cup of the chicken stock to the skillet, and deglaze the pan, scraping up any brown bits clinging to the bottom with a wooden spatula.

When the onion is tender, add the chopped asparagus, stirring.

Sprinkle on the flour, mixing thoroughly.

Cook this for 1 minute. Then add the contents of the deglazed skillet to the kettle, stirring until the mixture is thickened. Add the remaining 3 cups of chicken stock, and bring the mixture to a boil. Reduce the heat, and simmer the soup for 10 minutes. Let the soup cool for a few minutes.

Purée the asparagus soup until smooth with an immersion blender or in a food processor.

Add the tablespoon of fresh lemon juice and salt and white pepper to taste. Can be set aside at this point. When you are ready to serve, reheat the soup to a simmer, and add the final 2 tablespoons of butter for enrichment.

Serve Asparagus Soup With Tarragon in bowls, decorating each with the reserved flower tips, plus additional tarragon leaves.

Asparagus Soup With Tarragon can be served hot, but it’s especially delicious and flavorful cold. If served cold, eliminate the 2 tablespoons of enrichment butter.

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