Recipe by Kumquat the Cat's friend
Posted for Zaar World Tour 2005. 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. I have not tried this recipe yet.
Top Review by KateL
3 Stars, I would make changes to this the next time. I really like all the ingredients, but the potato-asparagus soup had a wimpy taste, and wasn't as mellow as I would like to contrast with the spicy sauce. The red sauce was quite spicy, a good contrast, but I would have to develop an alternative sauce for my guests to have a choice. I used Emeril's vegetable stock, but I think a really intense vegetable stock is needed. How about carmelizing the onion with garlic before cooking the potatoes? Cream and dry sherry could enhance the soup. I cooked in a 5-quart skillet, but the immersion blender created a mess, so I need to remember to use a taller and narrower container next time. For this soup, I would cook 6 additional asparagus and reserve 1 1/2" of the tip of the asparagus on 12 stalks for garnish on top of the sauce. I would put the potato-asparagus soup in the blender to make completely smooth, and add the crunchy texture with the reserved asparagus tips. (I would rinse out the blender before making the spicy sauce; it is important that the colors remain distinct.) I am not an authority on vegetable soups, but I would try at least 2 of the possible changes next time I tried this. I will watch out for suggestions by other cooks. Made for Sept 2008 Veg*n Swap.
- 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 1 teaspoon chipotle chile in adobo
- 1 teaspoon Worcestershire sauce (vegetarian brands are available)
- 1 teaspoon balsamic vinegar
- 1 dash sugar
Directions See How It's Made
- 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.