Soup, Stew & Chili Recipes M-R



 

Pan Roasted AsparagusSoup

This has a deep flavor and dark green color.

1 1/2 pounds pencil-thin asparagus
2 tablespoons butter or olive oil
10 fresh tarragon leaves or 1/2 teaspoon
    dried tarragon
4 cups chicken broth
Salt and pepper

Break off bottom part of each asparagus stalk and discard. Coarsely chop the rest of the stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in 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. Puree soup in blender. 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.

Yield: 4 servings

Source: Mark Bittman