Sometimes it snows in April. And sometimes it’s 17 degrees in April. And sometimes the trees aren’t even thinking of budding even though it’s April. 2018 is one of those times. But you know, why wait for the weather to comply? I am ready for Spring, and so bring on the asparagus! But make it hot and in a bowl because I can still see my breath outside.
One bite and your surroundings transform into springtime. Birds start singing, bunnies start hopping around, you know the drill. It’s a magical stalk and pureeing with white beans brings out the fresh flavor even more! This soup manages to be simple and also impressively elegant.
This recipe is for a new cookbook I’m working on of easy recipes, for January 2019! Photos by Vanessa Rees, styling by meeeee.
Ingredients
1 bunch asparagus, rough bottoms removed, tips trimmed (about 2 inches), stems thinly sliced
6 cloves garlic, chopped
1 medium yellow onion, medium dice
1/2 teaspoon dried tarragon
1/2 teaspoon salt
Fresh black pepper
1/4 cup chopped fresh chives, plus extra for garnish
4 cups vegetable broth
15 oz can navy beans, drained and rinsed (about 1 1/2 cups)
1 tablespoon fresh lemon juice
Directions
Add chives, broth, beans and lemon juice and bring to a boil for 3 minutes.
Transfer to a blender and puree until completely smooth. The soup will be very hot so turn off the blender and remove the lid every 10 seconds or so to let steam escape. Serve into bowls and garnish with asparagus tips, extra chives and a swoosh of olive oil, if desired.
Made this tonight and we licked our bowls clean.
The flavor was excellent, but I found the consistency to be super liquidy. I believe I used all the right amounts…I might add potatoes to increase thickness next time or use less broth.
Try instant potato flakes?
Agreed. Would use less broth next time.
Oh my word. This is delicious.
The flavor was excellent, but I found the consistency to be super liquidy. I believe I used all the right amounts…I might add potatoes to increase thickness next time or use less broth.
I made this with a little modification (added two small cubed potatoes and boiled for 20 minutes). Delicious thank you for sharing the recipe!
I was hoping to make this recipe tonight, but realized I’m out of tarragon. What would be a good substitution that would create the same flavors?
Hey Mary,
To me, tarragon has a kind of licorice-like flavor… fresh fennel or marjoram would be a tasty substitution!
Lisa
Lol, same thing happened here- did fines herbes, chervil and marjoram. It was delicious!
Yum yum yum, as usual. I woulda actually upped the asparagus and lemony to make it more bright and springy, and maybe fresh tarragon? It’s super yum yum but very earthy – perfect for a wet April, but maybe come summer a little more acid and herbs and vegetables?
I’m going to try this tonight. It was hard to find navy beans. Would any white beans do?
I made it tonight..yummy! I’m glad I followed recommendations to reduce the broth, only used 2.5 cups. I accidentaly used thyme instead of tarragon but threw some in while blending. I’d add more lemon next time but this recipe is a keeper!
Would it freeze well? I’d like to double it next time.
Mmm. Looks delicious !!!
I love so many of Isa’s recipes and have given “Isa Does It” to many people! This soup – though – did not work for me at all.
It was like a pea green baby food…I know that asparagus is not in season in Baltimore in early ’19 but . . .
Just wondered if anyone else had this experience. I wanted to love it AND do love most of these recipes.
This is good
Delicious. Can’t wait to make it again!
I made this for lunch today and it turned out quite well. I’m glad I followed other commenters’ suggestions and used half of the broth it called for. I didn’t have any tarragon so I subbed in thyme and umami powder. Instead of veggie broth I used “no chicken” bouillon base. I shouldn’t have added any extra salt – it didn’t need it as the broth was plenty salty.
A great way to use up asparagus before it turns.
This was fantastic! I used three cups of broth instead of four and since I didn’t have everything on hand (and didn’t feel like trekking through the snow to the market), I substituted marjoram for tarragon, fresh parsley with stems for chives, butter beans for navy beans, and a shallot with half a leek for the onion. Turned out beautifully.
I didn’t reduce the broth but wish i had either done that or doubled white beans first. I made a Korean take on it and added chili crunch, gochujang, and a few Nasoya Korean BBQ dumplings. Which was also pretty tasty. 🙂
Can I use canned white asparagus instead of Fresh?