Lemony Asparagus Soup With Tarragon Croutons Recipe

This bright, healthy spring soup gets a zesty boost from citrusy sorrel leaves and fresh lemon.

| February/March 2011

  • lemony asparagus soup
    You'll love this silky soup.
    TIM NAUMAN PHOTOGRAPHY/www.timnauman.com

  • lemony asparagus soup

This bright, healthy spring soup gets a zesty boost from citrusy sorrel leaves and fresh lemon, and an herbaceous crunch from the croutons. And let’s face it: You’re eating a big bowl of veggies, so it could use a refreshingly decadent swirl of lemon crema! Serves 4 to 6.


1/4 pound day-old bread, crust removed, cut into 1-inch cubes
1/4 cup olive oil
4 tbsp fresh tarragon leaves (use 2 tbsp if dried)
2 tbsp garlic, diced
Sea salt and freshly ground pepper 

2 pounds asparagus, trimmed, cut into 2-inch pieces
1 large leek (white and pale green parts), chopped (or substitute a large, sweet onion)
2 shallots, chopped
2 tbsp olive oil
2 tsp kosher salt
1 tsp white pepper
2 tbsp unsalted butter
2 cups loosely packed fresh sorrel leaves, chopped (or substitute spinach)
4 to 6 cups vegetable (or chicken) stock

Garnish: 1/4 cup lemon crema (see recipe at end of article) and several twists fresh lemon peel 


Toss crouton ingredients together and bake at 350 degrees Fahrenheit until golden, turning once, about 15 to 20 minutes.

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