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Author Topic: Pan-Roasted Asparagus Soup with Tarragon  (Read 1859 times)

Offline MariaQ

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Pan-Roasted Asparagus Soup with Tarragon
« on: April 13, 2009, 04:31:09 PM »
Here's a great simple recipe for Asapargus Soup!  Enjoy!!

Maria

Pan-Roasted Asparagus Soup with Tarragon
Serves 8 - 10

3 tablespoons extra virgin olive oil, divided
1 medium onion
2 pounds thin asparagus, coarsely chop, leaving flower ends whole
10 fresh tarragon leaves, or 1 teaspoon dried tarragon
1 - 2 small rutabagas or potatoes
5 cups water or vegetable stock
Salt and pepper, to taste

Directions:

1)   Cut off the bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks.  (Leave the flower ends whole for garnish.)
2)   In deep skillet or stockpot, heat 1 tablespoon of oil over medium-high.  Add asparagus flower ends.  Sauté until asparagus begins to brown, about 5 minutes.  Remove from pan and set aside.
3)   Add remaining oil to pot.  Add onion and sauté until onions becomes translucent, about 3 minutes.  Add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
4)   Add rutabaga (or potatoes).  Stir well.
5)   Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until rutabaga is tender, about 20 minutes.
6)   Puree soup using a blender or immersion blender. Return to pan and over medium-low heat, adjust seasoning.
7)   Ladle soup into bowls.  Garnish each bowl with 3 - 4 asparagus flower ends, and serve.

Adapted from www.nytimes.com