Roast Asparagus Soup With Potatoes.

 

Roasted Asparagus Soup With Potato

Serves 6 to 8

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 pieces (cut in 1-inch lengths) chives 

Directions:

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 over after 8 minutes. Remove from oven and let cool. 

 

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. 

 

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. 

 

Process asparagus soup mixture in batches in a blender 8 to 10 seconds or until smooth, stopping to scrape down sides (or use an emersion blender right in the pot). Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, for 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 each bowl.