Thursday, May 22, 2008

Pan-Roasted Asparagus Soup With Tarragon

Pan-Roasted Asparagus Soup With Tarragon
Mark Bittman

Be extremely careful when puréeing hot soup. If time allows, it is safest to cool the soup before puréeing it. (Resting the cooking pan in a larger one filled with ice water is the most efficient way.) To reduce the chance of spattering, pulse the blender on and off a couple of times before leaving it on, and hold the top down.


* 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


* 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.
* 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.
* 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.

Source: The New York Times

Dan's notes: pretty basic, good appetizer soup, I used fennel seeds instead of tarragon, and I guess they didn't hurt, but it'd probably be better if you could actually get tarragon. I mean, it wasn't really that good, it tasted very strongly like asparagus.

No comments: