Asparagus and Leek Soup with Tarragon

asparagus and leek soup with tarragon in a bowl

Asparagus season is upon us and this Asparagus and Leek Soup with Tarragon is a two-for one recipe. It’s delicious either hot or cold!

After a long, cold spring, the farmers’ markets are now open and I’m scooping up these slender, green asparagus stalks weekly. Asparagus is an easy vegetable to work with, but be careful not to overcook it. Those crispy, green spears quickly turn an unappealing gray-green and become stringy. Time the cooking carefully, 30 seconds for the very skinny spears up to 2-3 minutes for the thicker spears, and you’ll end up with a bright green vegetable that’s slightly firm to the bite and garden fresh.

Check out our posts on How to Prepare Asparagus and How to Prepare Leeks if you are unfamiliar with working with these vegetables.

asparagus and leek soup with tarragon / chopped leeks

The recipe uses butter, primarily because I like the flavor of butter with both leeks and asparagus, but you can easily substitute vegetable oil to make this a vegan recipe.

Method

Melt the butter or heat the oil  in a large heavy-bottomed saucepan or Dutch oven over medium heat.

Stir in the leeks, onion, garlic, salt and pepper, cover and sweat for 5 minutes, stirring twice. This process expels liquid and softens the vegetables. If the vegetables begin to brown, lower the heat a little.

asparagus and leek soup with tarragon

Add the stock and bring to a boil. Once the soup is boiling, reduce the heat to a gentle simmer and cook for 20 minutes.

Add the asparagus spears and cook 5 minutes more.

asparagus and leek soup with tarragon

Take the pot off heat and let sit for 10 minutes to cool slightly.

Purée Options

There are three options for pureeing the soup, but to get the smoothest purée, use a blender. Also check out our post on How to Safely Blend Hot Ingredients.

1. Blender – purée in batches until very smooth.
2. Food Processor – use the blade attachment and purée in batches until very smooth.
3. Immersion blender – puree in the pan until very smooth, this method takes the most time; however, you won’t have as many tools to clean after.

Stir in the tarragon and reheat. Garnish with more tarragon and a dollop of creme fraiche!

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Asparagus and Leek Soup with Tarragon

asparagus and leek soup with tarragon in a bowl

Make this delicious spring soup and serve either hot or cold!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Category: Soup
Scale

Ingredients

2 ½ pounds asparagus, washed and trimmed (any thickness)
2 leeks
4 tablespoons unsalted butter, or 2 tablespoons vegetable oil
1 cup minced onion
1 minced clove garlic
2 teaspoons coarse salt
½ teaspoon pepper
6 cups vegetable stock
¼ cup chopped fresh tarragon, plus more for garnish

Instructions

Melt the butter or heat the oil  in a large heavy-bottomed saucepan or Dutch oven over medium heat.

Stir in the leeks, onion, garlic, salt and pepper, cover and sweat for 5 minutes, stirring twice. This process expels liquid and softens the vegetables. If the vegetables begin to brown, lower the heat a little.

Add the stock and bring to a boil. Once the soup is boiling, reduce the heat to a gentle simmer and cook for 20 minutes.

Add the asparagus spears and cook 5 minutes more.

Take the pot off heat and let sit for 10 minutes to cool slightly.

Purée Options

There are three options for pureeing the soup, but to get the smoothest purée, use a blender. Also check out our post on How to Safely Blend Hot Ingredients.

1. Blender – purée in batches until very smooth.
2. Food Processor – use the blade attachment and purée in batches until very smooth.
3. Immersion blender – puree in the pan until very smooth, this method takes the most time; however, you won’t have as many tools to clean after.

Stir in the tarragon and reheat. Garnish with more tarragon and a dollop of creme fraiche!

Notes

Soup freezes well.

Keywords: soup, apsaragus soup, leek soup, asparagus, leeks, tarragon, pureed soup, hot soup, cold soup

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