Pan-Roasted Asparagus Soup

• 1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
• 2 tablespoons butter or extra virgin olive oiloil
• 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragontarragon
• 4 cups chicken or other stockchicken
• Salt and peppersalt-and-pepper

1. 01Break 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. 02Add 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. 03Pour 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.

Calories

399 kcal

Protein

30 g

Fat

28 g

Saturated fat

7 g

Carbs

8 g

Fiber

4 g

Sugar

3 g

Sodium

741 mg

Cholesterol

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