Asparagus Soup

Makes: 2 main servings or 4 appetizer servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • 1 bunch asparagus, trimmed and cut into 1 inch pieces with the tips reserved
  • 1 medium onion, diced
  • 1 large leek, trimmed and sliced into 1/2 inch pieces
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • small bunch fresh tarragon, chopped
  • 1/4 cup plain greek yogurt
  • juice of 1/2 lemon
  • salt and pepper to taste
  • 1 egg per serving
  • 1-2 teaspoons vinegar


  1. In a large stockpot, heat 2 tablespoons olive oil over medium heat.  Add the onion, leek, and garlic.  Saute 5-8 minutes until veggies are translucent.  Add asparagus (not the tips!) and saute for another 5-8 minutes.  Add vegetable broth and tarragon and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
  2. While soup is simmering bring a small pot of salted water to a boil.  Blanch asparagus tips for 2-3 minutes and then run under ice cold water to stop further cooking.  Set aside.
  3. After the soup has simmered for 20 minutes or so, puree soup using an immersion blender or regular blender until smooth.
  4. Return to pot and add yogurt, lemon juice, and salt and pepper to taste.
  5. In another small pot bring water to almost boiling and add 1-2 teaspoons vinegar.  Working one by one crack eggs into a small bowl and drop into the side of the pot using a spoon to nudge the egg whites closer to the yolk.  Turn off the heat, cover, and let sit for 4 minutes or until egg whites are cooked.  Remove egg from water with a slotted spoon.  Repeat for each serving.
  6. To serve spoon soup into a bowl, place poached egg on top along with asparagus tips.  Add freshly cracked black pepper if desired.