Roasted Asparagus Soup
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing.
- 1 ½ pounds thin asparagus (if only thick spears are available, peel them first)
- 2 tablespoons butter or extra virgin olive oil
- 10 fresh tarragon leaves or 1/2 teaspoon dried tarragon
- 4 cups chicken or veggie stock
- Salt and pepper
- Break off and discard the bottom part of each asparagus stalk. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Use an immersion blender or pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.