|Roasted Asparagus Soup|
Years ago I whipped up an asparagus soup with some left over sautéed asparagus. My husband never let me forget how delicious it was and has been asking me to make more ever since. These days, I roast practically all my vegetables, so I've made this soup with roasted asparagus, onions and garlic. It's a really easy way to get amazing flavor out of your vegetables! The other night, I finally created an asparagus soup recipe that is equally as good as the one he remembers, and surprisingly a few of the kids enjoyed it! Even if one of them said after eating it, "Can we just have spaghetti tomorrow night?" This recipe will serve about 6 people. Serve with some nice crusty bread.
2 bunches asparagus, soaked in water to loosen grit
1 onion, roughly chopped
4 cloves garlic
½ cup butter
3 teaspoons chicken or vegetable bouillon granules or 3 cubes
½ teaspoons sea salt
¼ teaspoon black pepper
2 cups half and half or milk or cream more if needed
Preheat oven to 450 degrees. On a baking sheet toss asparagus, onion and garlic cloves in some olive oil and a little salt and fresh ground pepper. Roast for 12-15 minutes until browned and tender. Cool for a minute puree asparagus mixture in food processor or blender until smooth. In large pot, melt butter. Add asparagus mixture and simmer a few minutes. Add half and half, chicken bouillon, salt, pepper. Thin with more milk if needed to reach desired consistency and adjust seasoning. I’ll add another teaspoon of bouillon granules if more seasoning is needed. As always, if your soup needs thickening...( make a roux with 1/2 cup melted butter and 10 tablespoons flour) and stir the roux into the soup. Serve hot with some crusty bread.