Roasted Asparagus Soup
Serves | 4 |
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
From book | Adapted from the cookbook Lucy's Kitchen by Lucy Waverman |
Ingredients
- 1lb asparagus (trimmed of the woody ends)
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 1 Small onion (chopped)
- 1 Small yukon gold potato (diced)
- 4 cups chicken or vegetable stock
- salt and fresh ground black pepper to taste
Optional
- 1/4 cup whipping cream
Note
I use my immersion blender for this soup so there's still a little texture in the final product. If you prefer a smoother soup, you can use a fine mesh strainer to remove the solids.
Directions
1. | Preheat oven to 450 F. Chop asparagus in to 1.5" pieces and set the tips aside. Toss the stalks with canola oil, salt and pepper and transfer to a foil lined baking sheet, spreading them out evenly. Bake for 5-8 minutes until just cooked through and browned (the timing will depend on how thick your asparagus are). |
2. | Meanwhile, heat butter in a pot over medium heat. Add onions and sauté for 5-6 minutes until soft and translucent. Add potato, asparagus stalks and stock. Simmer for 10-12 minutes until potatoes are soft and easily pierced through with a knife. Add asparagus tips (reserving a few for garnish) and simmer for another 3-4 minutes until just cooked through. |
3. | Use a blender or an immersion blender to puree soup. Return to stovetop and add cream (if desired), season to taste with salt and pepper and heat through before serving. |