Asparagus Soup with Ro-Tel Roasted red Pepper Sauce

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Serves 6 people

Categories: Soup- Stew- Chowder- Chili

Ingredients

  • 2 lb. fresh asparagus
  • 3 Tbsp. unsalted butter
  • 1 large onion, peeled and chopped
  • 1 clove garlic, peeled, minced
  • 5 to 6 cups chicken broth, divided use
  • 3/4 cup heavy cream
  • Salt and ground black pepper, to taste
  • Ro-Tel Roasted Red Pepper Sauce:
  • 1 red bell pepper
  • 1 can Ro-Tel tomatoes, undrained
  • 1/4 cup extra-virgin olive oil

Directions

  1. Trim asparagus by snapping stalks where they break naturally; discard tough ends. Cut stalks into 1/4-inch pieces, leaving tips whole.

  2. In a microwave safe dish, cook tips on high for 1 to 1 1/2 minutes. Set aside.

  3. In a 4-quart heavy pit, melt butter over medium-low heat. Add garlic and cook, stirring, for 30 seconds. Add asparagus stalks and cook, stirring for 30 seconds. Add asparagus stalks and cook, stirring constantly, for 5 minutes. Add 5 cups chicken broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

  4. In a blender or food processor, puree mixture in batches, until smooth. Return to pot, stir in heavy cream and add more stock, if necessary, to thin soup to desired consistency. Season with salt and pepper. Divide soup into serving bowls. Swirl at least 1 Tbsp. Ro-Tel Roasted Red Pepper Sauce into each bowl. Garnish with reserved asparagus tips.

  5. To make sauce:

  6. Roast pepper by placing it over an open flame, turning frequently to char on all sides 7 to 10 minutes, OR, roast pepper under oven broiler.

  7. Place blacked pepper in a plastic or paper bag and let rest until cool enough to handle, about 15 minutes. Peel pepper, and remove seeds and stem. Roughly chop.

  8. In a food processor or blender, combine roasted pepper and Ro-Tel and process about 20 seconds. With machine running, add olive oil in steady stream and process until thick and smooth. Sauce can be stored in an air-tight container in the refrigerator for up to 1 week.

  9. Use any left over sauce to make cheese sip by combining it with Velveeta.

  10. Or add it to macaroni and cheese.

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