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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Break off the bottom of each asparagus stalk and discard. Coarsely chop the rest of the stalks, leaving 16 of the flower ends whole. Put the butter or oil in a large deep skillet or broad saucepan and turn the heat to medium-high. A minute later, add the asparagus and tarragon, raise the heat to high, and cook, stirring only occasionally, until nicely browned, about 10 minutes. Remove the whole flower ends; set aside.
Step 2
Add the stock and some salt and pepper; bring to a boil, then reduce the heat and simmer until the asparagus is very tender, about 10 minutes. Cool for a few minutes.
Step 3
Use a blender to puree carefully in batches. Return to the pan and reheat gently over medium-low heat, stirring occasionally. When the soup is hot, taste and adjust the seasoning. Put 4 of the cooked flower ends in each of 4 bowls; ladle in the soup and serve.
