Pan-Roasted Asparagus Soup
Updated February 22, 2017
Craig Lee for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
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 ½ teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper
Nutritional analysis per serving (4 servings)
8 grams carbs; 105 milligrams cholesterol; 399 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 28 grams fat; 4 grams fiber; 741 milligrams sodium; 30 grams protein; 3 grams sugar
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.
Made this tonight, at the request of my son who just had his tonsils out! It was delicious. I did sauté a small leak and some garlic with the asparagus. Used the Vitamix to blend it, poured it back in the pot and added heavy cream. Finished with a little lemon juice and it was perfect.
I am not a fan of tarragon so I used thyme. I used butter with a splash of olive oil. I believe the butter is a key component of the roasted asparagus. The lovely, simple flavor of roasted fresh asparagus is the star here.
Since I am lucky enough to have asparagus in my garden, I can verify that peeling is NOT necessary for freshly harvested spears (no older than 3 days, no matter the thickness). Otherwise I second the recommendations to add chopped onions/leeks & 1-2 diced potatoes to the chopped spears browning in olive oil. Adding 1-2 inches of pork side meat while the soup simmers gives it a richer flavor. After using my immersion blender, I often stir in 1/4 cup half n half or 2 tbsp sour cream. Muy bueno!