Pan-Roasted Asparagus Soup
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds thin asparagus (if only thick spears are available, peel them first)
- 2tablespoons butter or extra virgin olive oil
- 10fresh tarragon leaves, or ½ teaspoon dried tarragon
- 4cups chicken or other stock
- Salt and pepper
Nutritional analysis per serving (4 servings)
399 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 30 grams protein; 741 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break off bottom part of each asparagus stalk, and discard. 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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I don't know why the NYT recipes keep calling for hot soups to be put in a blender. That way lies a nasty mess and more things to clean. GET AN IMMERSION BLENDER and live the simple life you always wanted.
When I want to thicken "cream" soups without flour, etc, I add a small amount of plain white rice during the simmering. It gets pureed along with the vegetable and gives the finished product a bit more texture without adding another flavor. For this amount of liquid, I'd probably add 2-3 TBSP, depending on how thick you want it. (Thanks to a Julia Child recipe tip).
I really think one ought to cook some onions first as a base for the stock.
This was excellent with seasonal asparagus and reminded me of some of the best food I've had in France: simple, delicious, and somehow slightly magical.
I’ve made this maybe 10 times, and it’s delightfully forgiving and adaptable. It’s genuinely good as written, but when I have them on hand, I like to add a little diced shallot to the pan while browning the asparagus, about a half can of white beans to the simmering step (for some body and a hit of protein), and to finish with some lemon zest and a dash of juice.
Doubled fat, started with an onion for a few mins, halved liquid — sublime!
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