Asparagus Soup Recipe
Creamy Asparagus Soup with Fennel and Tarragon - a delicious combination of flavors that dazzles the palate. Simple and elegant enough for spring gatherings, yet easy enough for weeknight meals.
How to Make the Best Asparagus Soup
This elegant Asparagus Soup with Fennel and Tarragon is a celebration of spring flavors. The combination of fresh asparagus, aromatic fennel, and fragrant tarragon creates a soup that’s both sophisticated and comforting. The addition of potatoes gives the soup a creamy texture without needing heavy cream, while fresh herbs contribute to the beautiful vibrant green color.
What makes this soup special is the layering of flavors—the sweet fennel base, the bright asparagus, and the anise-like notes of tarragon all work together harmoniously. It’s elegant enough to serve as a first course at a dinner party, yet simple enough to whip up on a busy weeknight when you want something nourishing and delicious.
For the best results, take care not to overcook the asparagus—this preserves both its vibrant color and fresh flavor. The optional fennel oil drizzled on top adds an extra layer of herbaceous complexity that takes this soup from wonderful to truly memorable.
Asparagus Soup
Creamy Asparagus Soup with Fennel and Tarragon - a delicious combination of flavors that dazzles the palate. Simple and elegant enough for spring gatherings, yet easy enough for weeknight meals.
Ingredients
Soup Base
Asparagus
Herbs and Finishing
Fennel Oil (Optional)
Instructions
Cook the Base
- In a large heavy bottom pot, sauté onion and fennel in 2 tablespoons oil over medium high heat for 2 minutes, stirring constantly. Turn heat to medium and continue cooking until softened, about 5-6 minutes.
- Add garlic and sauté for a couple more minutes until garlic becomes fragrant.
- Add water or stock, salt, pepper, and sliced potatoes. Bring to a boil.
- Cover and simmer on low for 15-20 minutes until potatoes are cooked through and fork tender.
Add Asparagus and Blend
- Add asparagus, turn heat up and return to a boil. Cook for 2-3 minutes until tender yet vibrant green. Don't overcook or you will lose the lovely color.
- Remove from heat and let cool a bit.
- In batches, blend soup until creamy and very smooth, adding in the herbs. The herbs will give the soup a glorious green color. Blend really well so there are no specs of herbs.
Finish and Serve
- Return to the stove and heat gently. Do not boil or you will lose the lovely color.
- Whisk in sour cream.
- Divide among bowls and garnish with a swirl of sour cream, fennel oil, blanched asparagus tips, or fresh tarragon.
Notes
- For a vegan version, substitute 1/3 cup raw cashews for the sour cream. Add them to simmer along with the potatoes.
- You can substitute 2 cups of celery for the fennel bulb if needed.
- To make the optional fennel oil, blend the fennel fronds, parsley, and oil until smooth. Strain and drizzle over the finished soup.
