Asparagus and Yukon Gold Potato Soup With Roasted Tomatoes
This would make a very pretty "spring" soup. From The Swedish Table by Helene Henderson. She recommends peeling the tomatoes but I probably wouldn't bother.
- 1 tablespoon olive oil
- 1 lb potato, peeled and chopped (Yukon gold or russet, 1 large)
- 1 small onion, peeled and chopped
- 1 lb asparagus, rough ends discarded and diced into chunks (about 16-20 spears)
- 2 cups vegetable broth
- 1 lemon, juice of (3 tablespoons)
- salt and pepper, to taste
- 4 roma tomatoes, cored and cut in half
- 1 teaspoon hot pepper sauce or chipotle chile in adobo
- 1 teaspoon worcestershire sauce (vegetarian brands are available)
- 1 teaspoon balsamic vinegar
- 1 dash sugar
Preheat oven to 350 Fahrenheit.
Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.