5 Ingredients or Fewer

Seared Asparagus Soup with Chervil

April  3, 2012
2 Ratings
  • Serves 4
Author Notes

A nice spring soup. See more at

What You'll Need
  • 1 bunch asparagus
  • 2 tablespoons butter or olive oil
  • 1 teaspoon dried chervil (substitute tarragon)
  • 4 cups chicken stock or vegetable stock
  • salt to taste
  • hazelnut or olive oil for drizzling
  1. Melt the butter over medium heat and add the asparagus and chervil, tossing and sauteeing the asparagus until lightly pan-seared and bright green (about 5 minutes). Roughly chop the asparagus, leaving a few tips to garnish your soup. (You can chop before sauteeing as well, and don’t chop too fine, remember you’ll be pureeing in the end).
  2. Meanwhile, bring stock to a simmer. Add the asparagus, bring to a boil and then lower heat, and simmer for 15 minutes or so, until the asparagus is soft. Puree using an immersion blender or in batches in the blender. Adjust for salt.
  3. Serve, adding a few asparagus tips and drizzling with oil.

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My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.

1 Review

CooknChia March 28, 2017
Bland. Used tarragon. No Chervil on hand. I added more tarragon and fresh chives. Was passable, but my husband wasn't impressed. I'll won't be making this again as is.