Garlicky White Bean and Asparagus Soup

Name: Garlicky White Bean and Asparagus Soup
Yield: Serves 6
Ingredients: 1 bunch asparagus (about 12 ounces/340 g), tough bottoms removed, tips trimmed off (about 2 inches/5 cm), stems thinly sliced; 1 medium yellow onion, cut into medium dice; 6 cloves garlic, chopped; 1 tablespoon olive oil, plus extra for serving; 1 tablespoon fresh lemon juice; 1 (15-ounce/430 g) can navy beans, drained and rinsed, or 1½ cups (275 g) cooked navy beans; 4 cups (960 ml) vegetable broth; ½ teaspoon salt Freshly ground pepper; ¼ cup (13 g) chopped fresh chives, plus extra for garnish; ½ teaspoon dried tarragon

Preparation info

Serves
6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

One bite of asparagus and your surroundings transform into springtime. Birds start singing, bunnies start hopping around, you know the drill. It’s a magical stalk and pureeing brings out the fresh flavor even more! This soup manages to be simple and also impressively elegant. Creamy, bright green, and just what you want to slurp when the trees are budding but there’s still a little chill in the air. Asparagus spears range from pencil-thin to marker-fat in size. If you’ve got a choice, go so