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
An elegant spring soup featuring tender chicken and fresh asparagus spears. Light and sophisticated.
Nutrition per serving
225 Calories
30g Protein
10g Carbs
8g Fat
3g Fiber
Ingredients
Instructions
- . Sauté leek and garlic.
- . Add broth and chicken. Simmer 20 minutes.
- . Shred chicken. Add asparagus, cook 4 minutes.
- . Finish with cream and tarragon.
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.