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

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.

Ingredients:
 

FOR THE CROUTONS:
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 
 

FOR THE SOUP:
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 

Instructions: 

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





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