Pan-Roasted Asparagus Soup with Tarragon

Name: Pan-Roasted Asparagus Soup with Tarragon
Yield: makes 4 servings
Ingredients: 1 1/2 pounds thin or peeled thick asparagus; 2 tablespoons butter or extra virgin olive oil; 10 fresh tarragon leaves or 1/2 teaspoon dried; 1 quart chicken or other stock; Salt and freshly ground black pepper

December 20, 2011

Asparagus is one of the few vegetables that remains true to its season; though you can buy it earlier than ever, and it stays around later than ever, it’s still pretty much a spring vegetable. You can save yourself some time by using thin asparagus; if you use thicker stalks, peel them first or the soup will be fibrous. Be especially careful whenever you puree hot liquid; do it in smaller batches to avoid spattering.

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