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 https://www.geniuskitchen.com/recipe/tony-chacheres-creole-seasoning-copycat-500434)
- 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.