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Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) Recipe

Name: Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 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; 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 1 1/2–inch lengths; Small handful minced fresh tarragon leaves, plus more for serving; 2 tablespoons (30ml) fresh juice from 1 lemon; Freshly ground black pepper; Crème fraîche, for serving (optional)

Prep Time

Cook Time

15m

Total Time

20m

This dairy-free creamy asparagus soup, also known as Asparagus and Tarragon Velouté, is a delightfully light and flavorful dish. Made with fresh asparagus, leeks, and tarragon, it is a perfect springtime soup. The addition of fennel and lemon juice adds a refreshing and zesty touch to this velvety soup.