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Asparagus Soup with Tarragon and Lemon Zest Creme Fraiche

Asparagus Soup with Tarragon and Lemon Zest Creme Fraiche
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by in May 2004
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Total Time: 30

Yield: 6 servings

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


  • 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

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