Asparagus And Yukon Gold Potato Soup With Roasted Tomatoes Spar

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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."

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Steps

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Preheat oven to 350 fahrenheit.

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Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.

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Meanwhile , in a large pot combine olive oil , potatoes and onion.

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Cook on low to medium heat , stirring often , until onion is translucent and potatoes begin to soften , about 6-8 minutes.

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Add asparagus and cook 2-3 minutes more.

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Season lightly with salt and pepper.

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Add broth and simmer until potatoes and asparagus are just done , about 3 minutes.

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Using an immersion blender or conventional blender , process soup for a few seconds until blended but still chunky.

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Add lemon juice and additional salt and pepper if needed.

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Peel and discard tomato skins.

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Transfer tomatoes to a food processor or blender and add chipolte pepper , worcestershire sauce , vinegar and sugar.

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Process until smooth.

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Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.

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Ingredients

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olive oil, potato, onion, asparagus, vegetable broth, lemon, juice of, salt and pepper, roma tomatoes, hot pepper sauce, worcestershire sauce, balsamic vinegar, sugar