Asparagus And Yukon Gold Potato Soup With Roasted Tomatoes (spar

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350 fahrenheit.
• 2 place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
• 3 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.
• 4 add asparagus and cook 2-3 minutes more. season lightly with salt and pepper.
• 5 add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
• 6 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.
• 7 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.
• 8 ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.