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Asparagus Tarragon 'Cream' Soup


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  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 cans reduced-sodium chicken broth - (14 1/2 oz ea)
  • 2 pounds asparagus cut 1" pieces
  • 3 celery stalks thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 tablespoon chopped fresh tarragon divided
  • 3/4 cup nondairy creamer see * Note


Servings 8


Step 1

* Note: Look for a product, such as one made of soy, without hydrogenated oils.

Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned.

Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender.

In a blender, purée soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat.

This recipe yields 8 servings.

Carbohydrates: 10 grams
Net Carbs: 8 grams
Fiber: 2 grams
Protein: 5.5 grams
Calories: 100

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