Monday, June 27, 2011

Cream of Roasted Asparagus Soup

About 4 quarts
150 calories per cup

This rich and creamy soup is a spring treat that you can serve hot or cold to suit the occasion.  Broiling the asparagus beforehand makes for a more interesting flavour as well.  If you are using whole asparagus you can reserve the roasted tips and add them at the end for a more rustic soup. 

The soup is rich enough that a large serving should be avoided for all but the most insatiable of appetites... A cup and a half will usually do. 

Like all soups, it is best made in large batches, and can be frozen for storage if you leave the cream out and only add it when you have thawed the base and are preparing to serve.

Cut or break into 1" pieces:
3 pounds fresh asparagus with woody ends removed
Put half of the asparagus in a roasting pan and toss with:
1 tablespoon olive oil
Put under the broiler for 3 minutes, toss again, and broil for 2 more minutes, and then repeat for the second half of the asparagus.  If you are using whole spears of asparagus you can reserve the tips to make a chunkier soup.  Melt in a saucepot over medium heat:
4 tablespoons unsalted butter
4 tablespoons of olive oil
Add and sautee until tender (but not browned):
1 cup of chopped sweet onion
1 cup of chopped spring onions
Add the roasted asparagus and sautee five more minutes.  Stir in:
1/2 cup of all purpose flour
Turn the heat to high and slowly stir in:
8 cups of asparagus stock
When the stock comes to a boil reduce the heat to medium low and simmer partially covered for ten minutes, stirring occasionally.  Add:
1 1/2 tbsp of fresh tarragon leaves
2 1/2 tsp of coarse salt (or to taste)
1/8 teaspoon of fresh ground pepper

Simmer for five more minutes or until the asparagus is tender.  Remove from the heat and puree the soup with a hand blender.  When ready to serve add:
2 cups of half-and-half cream
Reserved asparagus tips (optional)
and bring back up to temperature to serve. Garnish with:
Parsely sprigs

Tip:  This is an ideal recipe to make from leftover trimmings on a day when you are making pickled asparagus.

No comments:

Post a Comment