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Pan-Roasted Asparagus Soup
![Pan-Roasted Asparagus Soup](https://static01.nyt.com/images/2017/02/28/dining/28COOKING-ROASTASPARAGUS-SOUP1/28COOKING-ROASTASPARAGUS-SOUP1-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½pounds thin asparagus (if only thick spears are available, peel them first)
- 2tablespoons butter or extra virgin olive oil
- 10fresh tarragon leaves, or ½ teaspoon dried tarragon
- 4cups chicken or other stock
- Salt and pepper
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.
- Step 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.
- Step 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.
Private Notes
Cooking Notes
I don't know why the NYT recipes keep calling for hot soups to be put in a blender. That way lies a nasty mess and more things to clean. GET AN IMMERSION BLENDER and live the simple life you always wanted.
I really think one ought to cook some onions first as a base for the stock.
When I want to thicken "cream" soups without flour, etc, I add a small amount of plain white rice during the simmering. It gets pureed along with the vegetable and gives the finished product a bit more texture without adding another flavor. For this amount of liquid, I'd probably add 2-3 TBSP, depending on how thick you want it. (Thanks to a Julia Child recipe tip).
I was thinking the same thing, or maybe some leeks sauteed in butter.
I love this recipe. It's truly a simple expression of the delicious taste of asparagus. I did make one change - I like my soup a bit on the thicker side, so I added one medium sized white potato, diced small, when I added the stock. It makes the soup just a little thicker/creamier without changing the overall flavor profile of the soup.
I am here to tell you I used thicker asparagus and didn't peel them and I regret it.
As Heather suggested I sautéed a leek first (fairly large one, white part only). Used Better Than Bullion to make the stock. Used twice the number of tarragon leaves. Liked the result very much, so much so I might pressure can a batch for post-asparagus season (here in No. Cal.).
I recommend that you pour the asparagus puree with chicken broth into a quart of buttermilk. Cover the mixture and put in refrigerator for a minimum of two hours giving the culture in the buttermilk time to thicken and expand. When this has had a chance to cool after thickening you can remove it, correct spices and serve either hot or cold, which makes a nice summer soup -- a variation on a Joy of Cooking Cream of Avocado soup recipe.
I make asparagus soup all the time. I brown leeks in a large pot with olive oil, add stock and cut up asparagus plus several peeled and diced yellow potatoes, depending on how much I’m making and bring to a boil. I toss in a park rind for salt flavor and simmer until all is tender and then use an immersion blender right in the pot. It is everyone’s favorite soup! Especially lovely with a toast float and a drizzle of creamer fraiche! You can thicken the soup as much as you want with potatoes!
I had some Brussels sprouts and broccoli that needed cooking, so I substituted them for the asparagus and followed this recipe. It was delicious. I used Rachael Ray's chicken stock and added just a squeeze of lemon. So easy and very good!
Everyone, stick with asparagus (as much as you can) and use two (large) of last year's potatoes (for a touch of sweetness). Tarragon plus dill is money. The potatoes add a creamyness that is just superb. Would be amazeballs with some nettles sauteed in early too. Garlic is a must and I went with 1/2 stick butter (because... of course!).
If you're going to add leek or onions, be careful not to brown them or it makes the soup bitter. To thicken easily, after asparagus has sautéed for 10 minutes, add 2 T. flour to the pan; stir until cooked - about 2-3 minutes - and then add the stock. Bring to a bowl, then simmer on medium low the last 10 minutes as directed. Soup will not be watery and will taste purely of asparagus.
Very similar to the Silver Palate Cookbook's version, which is one of the truly great soups. However, I'm surprised that you don't have this going through a food mill after pureeing. I find it inedible without that step. Onions/leeks are essential, and I've added mushrooms (just plain button mushrooms or whatever you have) for a bit of added flavor depth. A really great soup to have on hand!
Just beautiful! I added a touch of cumin, which further enhanced the subtle flavors. A definite keeper.
I added a little bit if finely grated parm and it was even more delightful.
Tarragon is a definite need, added some assorted shrooms to roasting asparagus for the earthy taste. Thanks for the rice idea some someone posted to help thicken it
Personally I found finishing this soup in my vitamix made it much smoother than the immersion blender. Great hot or cold, a wonderful way to enjoy asparagus.
Added half a diced onion (sautéed 2 min), some minced garlic (sautéed 30 sec), then added asparagus. Cooked 5 min and then added some diced (about 5 mini peeled) potatoes. Cooked 5 min, then added broth and simmered until all soft and blended. Used tarragon but not strong flavor.
I made this all spring here in central Minnesota, and it has become a favorite soup. I throw a dozen cloves of garlic onto the roasting pan, and I have also added basil to the taragon that grows in my garden like a weed.
The onion flavor was a bit too strong for me, but I don't care for onions.
Are you kidding me? This is the easiest and the most delicious soup I think that I've ever made. Your friends will think you're a genius, Don't tell then it's only 4 ingredients! I added a little crostini with a little herbed goat cheese on top which added some texture, but the soup is perfect on its own! I'm making it now for the second time in 3 weeks ;)
Visually beautiful and delicious springtime soup. Per other notes, I added a diced potato with the broth for a thicker soup. I especially loved the flower stems garnish. Very pretty & tasty flourish!
Quick and oh so tasty
I included a sautéed leek and the soup was delicious. My husband, who is agnostic on asparagus, really loved it as did I. I used my Vitamix and the texture was super smooth and thick (that comment is for those who get upset about the blender vs immersion blender).
I'm not sure what went wrong - my soup ended up a pale green, not bright like the photo. Even with a potato added for creaminess/body as other reviewers suggested, I found it thin. Not my favorite soup.
5 cloves of garlic and 1 onion finely diced. Soften but do not brown.
I agree completely with the comment from "Spatchcock" below that an immersion blender will make cooking soups SO much easier!
Used this recipe as a template to make it more interesting. Without additional aromatics asparagus tends to be bland. Started with two leeks, sweated in butter. At the end, added grated lemon rind, a bit of lemon juice and fresh dill. A good chicken broth is essential. Peeling the asparagus if stalks are thick will make a smooth texture. No need for a food mill. A bit of whipping cream won't hurt.
I used a tsp of good quality dried tarragon as a sub for fresh, added toward the end of cooking. I used 3 cups of broth instead of 4 for the cooking and blending stages, then returned the soup to the pan, reheated and added a cup of milk mixed with a tbs of cornstarch and heated until thickened/brief boil. Served with a swirl of half and half and garnished with the asparagus tops. Great with parm toast and a light spinach/tomato/avocado salad.
Added a potato (boiled it first) and sautéed onion. Important to get salt right at end to avoid bland. Very good.
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