(Web Exclusive) Round 2 : Cream of Asparagus Soup

Ingredients

• 1 bunch asparagus tips fresh for another use
• 2 slices bacon chopped
• 1 teaspoon balsamic vinegar 
• 0.3  pepper black freshly ground plus more for seasoning
• 14.5 ounce canned tomatoes diced divided drained well canned
• 2 tablespoons canola oil 
• 1 can condensed cream of potato soup 
• 2  eggs lightly beaten
• 1.5 teaspoons basil leaves fresh chopped
• 1 tablespoon parsley leaves fresh chopped
• 0.3 cup milk 
• 2 cups milk 
• 1 medium onion chopped
• 1 9-inch pie crust frozen
• 0.5 cup ricotta cheese 
• 0.5 teaspoon salt plus more for seasoning
• 4 servings salt and pepper 
• 2 tablespoons cup heavy whipping cream sour
• 0.5 cup onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• pot
• sieve
• blender
• immersion blender

Directions

1. Watch how to make this recipe.
2. Add the oil to a medium pot and heat over medium heat.
3. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender.
4. Pour back into pot through a fine mesh strainer and return the pot to medium heat.
5. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
6. Preheat oven to 375 degrees F.
7. Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
8. Saute the bacon in a skillet over medium heat until crisp.
9. Remove bacon and drain on a paper towel.
10. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
11. In a large bowl whisk together ricotta, milk and eggs.
12. Add parsley, half the tomatoes and season with salt and pepper.
13. Add asparagus and onion mixture and combine well.
14. Pour egg mixture into the prepared crust.
15. Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top.
16. Remove from the oven and let cool for 5 minutes.
17. Serve warm or at room temperature.
18. In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper.
19. Serve as garnish for tart.