This soup is just what you need on a chilly spring day, served up with a side of grilled cheese sandwiches!
This soup will definitely not be for everyone - especially if you are not a fan of asparagus. However, I love asparagus and wish I had been able to enjoy it much earlier than my adult life because YES! Roasted asparagus is my favorite form of asparagus and when I saw this, I was intrigued because it seemed like it would make a great soup. I didn't really have the rest of the family's blind trust with this because it didn't have meat and it almost looks like a cream soup, which I guess it almost is with the milk. Thankfully, even my asparagus-hating oldest son liked this soup. He thought that it didn't taste as bitter like asparagus normally does and I agree that the asparagus does taste a little more mild and is perfect with the garlic. We served up this wonderful soup with just regular ole grilled cheese sandwiches for a more filling meal :)
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What you need:
- 2 lb. asparagus, trimmed
- 10 cloves minced garlic
- 2 Tbsp. olive oil
- Salt and pepper, to taste
- 3 cups vegetable broth, plus some to thin out
- 1 cup milk
- Chopped parsley for garnish (optional)
- Toss asparagus and garlic with olive oil and season with salt and pepper.
- Arrange evenly on a foil-lined baking sheet.
- Roast in a preheated 450 degree oven for 12 minutes.
- Transfer roasted asparagus and garlic to a blender.
- Add broth and milk to blender and blend until smooth. You may have to do this in batches depending on the size of your blender.
- Transfer mixture to a large stockpot and heat over medium-high.
- Thin by 1/4 cup broth as needed to desired thickness.
- Season with salt and pepper to taste. Serve garnished with parsley.
A soup that it maybe a little more to most people's liking that my family also loves is this One Pot Philly Cheesesteak Soup. I'm also really excited to try out this Cream of Asparagus-Potato Soup from Culinary Adventures with Camilla that has potatoes and bacon in it!
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