Return to Content

Asparagus Soup with Tarragon and Lemon Zest Creme Fraiche

Yankee Plus Dec 2015


by in May 2004
Asparagus Soup with Tarragon and Lemon Zest Creme Fraiche
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

You may serve this fresh spring soup either hot or cold, which makes it a great option for entertaining.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 pounds green asparagus, trimmed and cut into 2-inch pieces
  • 3 cups chicken or vegetable stock
  • 1/4 cup chopped fresh tarragon
  • Juice of 1 small lemon
  • Salt and freshly ground black pepper, to taste
  • Freshly grated zest of 1 lemon
  • 1/3 cup creme fraiche (or sour cream)


Bring a large pot of salted water to a boil. Add asparagus and boil until it is fork-tender and bright green (3-6 minutes, depending on the thickness). Drain asparagus and submerge in ice water to stop cooking.
At this point, you may either bring the stock to a boil or keep it cool, depending on whether you want to serve the soup hot or cold. Add asparagus to stock, along with tarragon and lemon juice. Puree in a blender until smooth. Season with salt and pepper to taste.
Meanwhile, add lemon zest to creme fraiche. Serve soup, hot or cold, in small bowls, topped with creme fraiche.
Updated Wednesday, April 28th, 2004

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111