Pan-Roasted Asparagus Soup
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This is a delicious soup that enhances the flavor of the asparagus by pan-roasting it before simmering it and pureeing. Asparagus is low in calories, a good source of fiber and has many beneficial vitamins and minerals. The soup comes out a beautiful green and would make a wonderful start to an elegant diner but stands on its own as a great lunch also. A bit of fresh tarragon really enhances the soup.
MAKES: 4 Servings
PREP/COOK TIME: 1 hour
INGREDIENTS
1 ½ pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups Magic Chicken or Magic Mineral stock
Salt and pepper to taste
DIRECTIONS
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 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.
Pour soup into a blender, in batches if necessary, and carefully purée or alternatively use an emersion blender and blend directly in the pot. Return pan to stove 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.
