Asparagus Soup

Time: about an hour

Serves: about six

Calories: with butter and yogurt: about 105; with extra virgin olive oil and sour cream: about 135 (not including additional toppings)


  • 2 tablespoons of butter and/or extra virgin olive oil
  • 2 lbs. of asparagus
  • ½ teaspoon dried tarragon
  • 2 medium onions, chopped
  • 4 large cloves of garlic, chopped
  • 4 cups of chicken or vegetable broth
  • 1 teaspoon Creole seasoning (I used Tony Chachere’s or you can make your own copycat from
  • Salt and pepper to taste (if still needed)
  • ½ cup of plain Greek yogurt and/or sour cream
  • Juice from one lemon
  • Fresh grated (insert favorite hard Italian cheese here). Crumbled feta or cotija would also work


Cut off about ½ inch of each asparagus stalk and discard. Coarsely chop the remaining. Sauté asparagus and tarragon in butter and/or oil in a large soup pot over medium-high heat for until browned, about 10 minutes. At this point, you can set aside some or all of the asparagus tops for garnishing the soup. 

Reduce heat to medium-low and add onion, garlic and Tony Chachere’s. Sauté for about 5 minutes.

Add broth and remaining spices and bring to a boil. Reduce heat and simmer until asparagus is very tender about 10-15 minutes. Add yogurt/sour cream and lemon and allow to cool for about 10 minutes.

Puree soup with an immersion blender or in about 1 cup batches in a blender. Reheat or, even better, refrigerate for a day or two and it gets even better.

Top with cheese, a sprig or 2 of flowering chives, a dollop of sour cream, or whatever makes you happy.

This soup is better after a day in the fridge.


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