Asparagus Soup with Tarragon and Chèvre

It’s no secret that I love chèvre (goat cheese).  I’m always looking for ways to sneak goat cheese into my recipes…whether it be in a salad, a sauce or a soup.  It’s even the “secret” ingredient to my mashed potatoes.  Yum!

The other night I was trying to decide what to make for supper.  I didn’t really want to cook a whole lot, but I didn’t want to eat out.  I looked in the fridge and saw the beautiful asparagus I purchased at the farmer’s market last Saturday.  I wanted something vegetarian…and I wanted to make it a main-course.

Soup was the perfect (delicious) solution!

I accompanied the soup with some black garlic toasts.

Baguette slices, smothered with a black garlic goat’s butter,ccccc and toasted

To make the toasts, I simply sliced a baguette.  I chopped some black garlic and mixed it with some goat’s butter.

black garlic cloves

Goat Butter (this butter has a lower melting point than regular cow’s milk butter–therefore it’s not really all that awesome for baking cookies or things like that)

I melted the mixture and brushed it over the slices and laid them on a baking sheet–lined with parchment paper.  Then I popped the baguette slices in my oven that was set to broil.  I let them bake until they became golden and crispy—and delicious!

The soup was equally simple to prepare, and only took about 15 minutes.

cooking the shallots and asparagus with some tarragon

I simply sauteed shallots, asparagus and tarragon in some butter.  Then I added some goat cheese and veggie stock and blended everything until it was smooth.  I added a little dairy…and it was done!

asparagus soup with tarragon and goat cheese –served with black garlic toasts

Easy…and so, so good!

printer-friendly recipe

**note: sorry, I forgot to link the recipe to the printer icon.  It’s all fixed now!**

This soup would be super easy to freeze as well.  Just be sure to leave out the milk and half&half before freezing.  Once you’re ready to use it, allow it to thaw and then add the dairy at that point.


29 thoughts on “Asparagus Soup with Tarragon and Chèvre

    1. Shari Post author

      It was a beautiful green color. The color showed up pretty good in the photos, but I think it was actually prettier in person!

  1. Astrid

    Mmmm, looks great! Asparagus season is a few months away for us in the Southern Hemisphere – do you think chèvre & brussels sprouts would work as well as this does?

    1. Shari Post author

      I’m not sure, but you could give it a shot! I think if I were to make it with brussel sprouts, I’d roast the sprouts instead of sauteing them. It might help bring out some of the natural sweetness in the sprouts. Toss the roasted sprouts in with the shallots…and follow the rest of the directions.

      I think it’d taste great!

    1. Shari Post author

      I actually bought it from the farmers market. He told me that he grew the garlic himself and then fermented it for quite some time. I’m not sure how to do it myself.

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