provides richness and depth, a water-based soup requires that you
coax as much flavor as you can from every element. So here, in this
vividly green asparagus soup, you let the onions soften for a while
in butter. Then you enhance the flavor with garlic, tarragon, and a
pinch of nutmeg. By the time you blend the mix with big handfuls
of spinach, you won’t believe how much nuance and complexity
you’ve created in a soup that’s basically asparagus, onions, and
water. Of course this tastes a thousand times better if you make it
when asparagus is in season (that would be spring).
Kosher salt
1¼ pounds asparagus, bottoms discarded, tops set aside for
garnish, the rest cut into ½-inch rounds
2 tablespoons unsalted butter
½ cup diced onion
1 clove garlic, grated on a Microplane
1½ teaspoons dried tarragon* or 1 tablespoon fresh tarragon,
finely chopped
A pinch of freshly grated nutmeg
6-ounce bag fresh spinach leaves, cleaned
Crème fraîche (optional)
Minced chives (optional)
Fill a pot halfway with water and bring it to a simmer. Season with
salt and quickly blanch the asparagus tips until just cooked
through (a fast minute or two). Shock in ice water (this stops the