Asparagus and Tarragon Velouté

This elegant asparagus and tarragon velouté is a celebration of spring’s finest flavors. With a velvety texture achieved without cream, this soup is light yet indulgent, offering a delicate balance of vegetal brightness and aromatic depth. The combination of tender asparagus, sweet fennel, and fragrant tarragon creates a refined dish that is both comforting and refreshing. A touch of lemon juice enhances the natural vibrancy of the ingredients, while a garnish of reserved asparagus tips and fennel fronds adds visual appeal and texture. Perfect as a starter for a sophisticated dinner or a light meal on its own, this dairy-free soup is a testament to the beauty of simple, seasonal ingredients.

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Ingredients (Makes 4 servings)

2 tablespoons (30ml) extra-virgin olive oil, plus more for serving
1 large leek, white and pale green parts only, finely chopped (about 6 ounces; 170g)
1 fennel bulb, trimmed and thinly sliced (about 4 ounces; 120g), plus a few fennel fronds for garnish
Kosher salt, to taste
2 tablespoons (15g) all-purpose flour
4 cups (960ml) homemade or store-bought low-sodium chicken or vegetable stock
2 pounds (900g) asparagus, trimmed and cut into 1½-inch lengths
Small handful minced fresh tarragon leaves, plus more for serving
2 tablespoons (30ml) fresh lemon juice
Freshly ground black pepper, to taste
Crème fraîche, for serving (optional)

Nutrition Information (per 100g)

Calories: 45
Fat: 2.5
Protein: 2.8
Carbohydrates: 4.9
Fiber: 1.8

Directions

Sautéing the Aromatics

1. Heat the olive oil in a large saucepan over medium-low heat until shimmering. Add the leek, fennel, and a generous pinch of salt. Cook, stirring frequently, until fully softened but not browned, about 5 minutes.

Building the Base

2. Sprinkle the flour over the softened vegetables and stir to incorporate. Cook for about 30 seconds, ensuring the flour is evenly distributed. Gradually add the stock, stirring continuously, and bring to a gentle simmer.

Cooking the Asparagus

3. Add the asparagus and tarragon to the pot. Bring to a simmer and cook for 1 minute. Using a slotted spoon, remove a dozen asparagus tips, split them in half lengthwise, and set them aside for garnish. Continue simmering the soup for 5 to 6 minutes longer.

Blending and Finishing

4. Stir in the lemon juice. Blend the soup using an immersion blender or in batches using a countertop blender until smooth. Season to taste with salt and freshly ground black pepper.

Serving

5. Ladle the soup into bowls and garnish with the reserved asparagus tips, fennel fronds, additional chopped tarragon, and a drizzle of extra-virgin olive oil. If desired, add a dollop of crème fraîche.

Cookix's Secrets

Alternative Cooking Method

Instead of simmering, roast the asparagus and fennel for a deeper, caramelized flavor before blending.

Alternative Proteins

For a heartier dish, serve with poached shrimp or shredded rotisserie chicken.

Bold Flavor Enhancements

Add a pinch of smoked paprika or a drizzle of truffle oil for a more complex flavor profile.

Enhancing Flavor

For a deeper flavor, roast the asparagus tips before using them as garnish.

Healthier Variation

Replace the flour with a gluten-free alternative such as rice flour or omit it entirely for a lighter texture.

Seasonal Tweaks

In summer, add a handful of fresh peas for extra sweetness. In autumn, substitute asparagus with zucchini.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Texture Adjustment

For an ultra-smooth consistency, strain the blended soup through a fine-mesh sieve.

Ask Cookix, your sous-chef