PAN ROASTED ASPARAGUS SOUP w/TARRAGON

By BobD

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

Details

Servings 4
Adapted from dinersjournal.blogs.nytimes.com

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.

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.

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.