Tuesday, April 22, 2014

Roasted Asparagus Soup

Phillis Careys Recipe of the Week.  Phillis is such a fun instructor.  I have a friend who formerly worked for my husband in the bank as head teller but now lives just a short distance from me.  We enjoy taking classes together and Phillis is our favorite instructor.  Any recipe Phillis offers has been carefully chosen.
1 lb. fresh asparagus, tough ends snapped off 1 1/2 T. olive oil
1/2 tsp. salt
1/2 tsp. pepper
4 T. butter, divided use
1 cup diced onion
2 medium-size Yukon gold potatoes, peeled and diced 4 cups chicken broth
Salt and pepper to taste
6 T. crème fraiche
12 (1 inch lengths) chives

1. Preheat oven to 400 degrees. Coat asparagus lightly with olive oil and arrange on a baking sheet in a single layer; season with salt and pepper. Roast for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.
2. Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 8 to 10 minutes or until potatoes are tender.
3. Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.
4. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides (or use an emersion blender). Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste.
5. To serve, spoon hot soup into bowls and drizzle with crème fraiche and cross 2 chive pieces in the center of the bowl.     Serves 6 to 8

No comments: