Pan-Roasted Asparagus Soup

Name: Pan-Roasted Asparagus Soup
Total time: 40 min
Ingredients: 1 1/2 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 other stock; Salt and pepper

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Total: 40 minutes

Servings: 4

Cost: $2.46 /serving

Author : Mark Bittman

asparagus gluten free spring

Ingredients

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1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)2 tablespoons butter or extra virgin olive oil10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon4 cups chicken or other stockSalt and pepper

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Instructions

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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.