Asparagus signals spring like nothing else, and this elegant soup captures that fresh, green promise of the season. The key is to cook the asparagus briefly so it stays bright green and slightly crisp - there's nothing worse than overcooked, army-green asparagus.
A touch of cream adds silkiness without overwhelming the delicate asparagus flavor, while fresh tarragon - asparagus's perfect herb partner - adds subtle anise notes. This is a soup elegant enough for a dinner party.
Asparagus Tips
- Snap ends: They break at the natural point
- Thickness: Thin or thick - both good
- Season: Best in spring
- Color: Should stay bright green
Spring Additions
- Fresh peas
- Baby spinach
- Spring onions
- Fresh herbs
Serving Suggestions
- Fresh tarragon leaves
- Lemon zest on top
- Crusty baguette
- Perfect for Easter
Chicken Soup with Asparagus
Elegant spring soup with fresh asparagus.
Nutrition per serving
225Calories
30gProtein
10gCarbs
8gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Sauté leek. Melt butter in a large pot over medium heat. Add sliced leek and cook 5 minutes until softened. Add garlic and cook 1 minute.
-
Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Add asparagus. Add asparagus pieces to the pot. Cook 3-4 minutes until bright green and crisp-tender. Don't overcook!
-
Finish. Return shredded chicken. Stir in cream, tarragon, and lemon zest. Season with salt and pepper. Serve immediately.
Recipe Notes
- Cream-free: Skip cream for lighter version.
- Use stems: Make stock from woody asparagus ends.
- Add peas: Peas and asparagus are perfect partners.
- Storage: Best fresh. Refrigerate 3 days max.
