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Jackie Elliot’s Asparagus Soup

Course Soup
Servings 7 cups


  • 2 c. Water
  • 2 lbs. fresh asparagus woody ends broken of
  • 4 c. chicken broth
  • 1 c. onion chopped
  • 1/2 c. Celery thinly sliced
  • 1 c. carrots
  • 1 t. garlic minced
  • 1 t. dried tarragon
  • 1/2 t. Salt
  • 3/4 c. milk
  • 3/4 c. half and half
  • 2 T. fresh lemon juice or to taste


  • Bring water to boil in large saucepan.
  • Meanwhile cut asparagus into 2-inch lengths and reserve tips.
  • Add tips to water and boil 45 seconds or until bright green and crisp tender.
  • Drain and rinse in cold water and drain again. Wrap and refrigerate for garnish.
  • Put chicken broth, asparagus pieces, carrots, onion, celery, garlic, tarragon and salt into same saucepan. Bring to boil, reduce heat, cover and simmer 30-35 minutes until veggies are very tender. Remove from heat.
  • When cool enough to handle, process in batches in blender (or with hand blender) until smooth.
  • Return to saucepan, stir in milk and half and half. Heat until simmering. Remove from heat and stir in lemon juice.
  • Garnish with reserved asparagus tips.