Pan-Roasted Asparagus Soup with Tarragon

• 1 1/2 pounds thin or peeled thick asparagus
• 2 tablespoons butter or extra virgin olive oil
• 10 fresh tarragon leaves or 1/2 teaspoon dried
• 1 quart chicken or other stock
• Salt and freshly ground black pepper

1. Break off the bottom of each asparagus stalk and discard.
2. Coarsely chop the rest of the stalks, leaving 16 of the flower ends whole.
3. Put the butter or oil in a large deep skillet or broad saucepan and turn the heat to medium-high.
4. A minute later, add the asparagus and tarragon, raise the heat to high, and cook, stirring only occasionally, until nicely browned, about 10 minutes.
5. Remove the whole flower ends; set aside.
6. Add the stock and some salt and pepper; bring to a boil, then reduce the heat and simmer until the asparagus is very tender, about 10 minutes.
7. Cool for a few minutes.
8. Use a blender to puree carefully in batches.
9. Return to the pan and reheat gently over medium-low heat, stirring occasionally.
10. When the soup is hot, taste and adjust the seasoning.
11. Put 4 of the cooked flower ends in each of 4 bowls; ladle in the soup and serve.

thin, butter, tarragon, chicken, salt

Taken from www.epicurious.com/recipes/food/views/pan-roasted-asparagus-soup-with-tarragon-386566 (may not work)