Roasted Asparagus Soup

asparagus-soup

I’ve been trying to incorporate more vegetables in my diet lately, so when I saw some fresh green bundles of asparagus at the store, I decided that asparagus soup sounded really good.  I’m one of those people who (with good intentions) buys multiple bags of veggies - making other shoppers think, “Wow, they must really like vegetables” – then lets the veggies rot in the fridge for weeks.

Oh,  I may eat a carrot or two here, a little bit of spinach in a salad there, but once I get the little vitamin packed guys home, I am at a loss of what to do with it all.

There’s only so many salads a girl can eat, or carrot sticks. That’s where soups and roasted veggies come into play.  I love asparagus soup, and I thought that roasting it first would really add to the flavor.  I was right.  This soup was sooo good, I’ll be enjoying the leftovers while they last.

Roasted Asparagus Soupasparagus-soup
Yield: 4 servings       Printable Recipe

2 lbs asparagus
1 large yellow onion, peeled and halved (with ends cut off)
4 cloves garlic, not peeled and left whole
7-8 small red potatoes (optional)
2 Tbsp. olive oil
4-5 cups chicken broth
1/2 cup half and half  
1 Tbsp. dry vermouth (or dry white wine)
squeeze of fresh lemon juice (optional)
salt and freshly ground black pepper

Directions:

1. Preheat the oven to 375 F degrees. Line a rimmed baking sheet with aluminum foil.

2. Cut the ends off the asparagus, then arrange the asparagus, potatoes, onion halves and garlic cloves on the baking sheet. Brush with olive oil, then sprinkle with a little salt and pepper.  Bake the vegetables for about 45 minutes. Turn the onions if they start getting too dark on the bottom. Check on the garlic as well, once the cloves are golden and soft, remove them from the oven.

3. When the asparagus is done, peel the garlic and chop the asparagus and potatoes into smaller pieces. Reserve some of the asparagus heads for garnish. Place the asparagus, potatoes, onions, and garlic into a medium-sized saucepan, add 4-5 cups of chicken broth, depending on how thick you want the soup.

4. Now puree the soup. I used my immersion blender, but you can use a regular blender or food processor. If using a regular blender, work in batches, taking a few cups of soup at a time and blend until smooth.

5. Once the soup is pureed, return the saucepan to the stove and bring soup to a boil over medium-high heat. Lower heat to medium, and stir in half and half (if using) and vermouth.  Season with additional salt and pepper, and a dash of lemon juice if wanted. Garnish with asparagus heads.

Note: If you're wanting a healthier option, this soups tastes great without the cream/half and half too!

Crockpot Conversion: This can easily be made in your crock-pot. After roasting the vegetables, place them and your liquid in the crock-pot. Use an immersion blender to puree until smooth. Cook on low until ready to eat .Enjoy!
Amber

asparagus-soup

Source: (Adapted from Gourmet)


25 comments:

So Domesticated said...

Love creamy soups... they're so comforting!

Lauren at Keep It Sweet said...

I love your presentation! Perfect spring/summer soup!

Emily Malloy said...

This soup is perfection!

decocinasytacones said...

Love asparragus made in any possible way!, so this soup is perfect for me!. Very nice bowl, I like it.
Love from Spain
Marialuisa

Kate@Diethood said...

I love asparagus soup, and I make it once a week when asparagus is in season, but I have never tried it with roasted asparagus! Thanks for the roasting tip, Amber...I will definitely do it this way the next time that I pick up some asparagus.

something_good said...

I already miss wild asparagus from Croatia and norther Italy that we had during our Easter holiday.
Nice touch with roasting the asparagus.

Belinda @zomppa said...

Being someone who didn't eat veggies most her life, I get you. This soup is a lovely way to get the greens.

Baking Serendipity said...

I love asparagus but have never added it to soup before! This looks fantastic...I like sneaking veggies into my life in ways like this :)

Apron Appeal said...

What do you mean healthier...Cream is healthy ;)

A Thought For Food said...

Soup is such a lovely way to showcase seasonal veggies... especially asparagus. Wonderful recipe!

Lizzy said...

So beautiful with those spokes of asparagus...your food styling is perfect. This soup sounds as delicious as it is pretty, Amber~

The Mom Chef said...

I love asparagus that's been roasted so I can just imagine how good it is when turned into a soup. Healthier may be good, but I think the way you've done it sounds perfect. Thanks for sharing.

Monet said...

Oh I love soups...even when the weather turns warm here. Especially soups that feature my mom's favorite veggie--asparagus! This is making my stomach growl and my face smile. Thanks for sharing, sweet thing! I hope you have a beautiful day tomorrow.

Sandra said...

What a photos,what a presentation..woww on the recipe! I love it Amber, very well done..amazing post!!!!!

Juanita said...

A lovely recipe. Although I love asparagus, I so rarely use it as the main flavour in dishes, as it is only sold in tiny, expensive bunches here in SA which is a great pity.

Charissa said...

I need this right now! You really need to bring it over for the other half of my lunch. :)

I love soup.so.much!

Sabrina said...

this is super!!!! i want some right now!

Sarah said...

This looks fantastic! I can be the same ways with veggies- I grab handfuls from the market only to use them as an inside of the refrigerator decorator. I love the idea of roasting the veggies before turning them into soup. Definitely one for the keeper pile!

Val said...

Yum, your blog is amazing. New follower.

Torviewtoronto said...

delicious looking soup one of our favourite ways to have asparagus I make without the wine

Melisa said...

Made this soup the other day, it was a hit! Very yummy :) Thank You!

Di-licious said...

I agree - roasted vegetables add a whole new dimension to soups but I've never thought about doing it to asparagus. Your photos make it look irresistable! If only asparagus didn't affect my hubby so much........ :-)

Jeanette @ This Dusty Kitchen said...

I had almost the exact same experience at the grocery store last week and now I have a bundle of asparagus wallowing in my fridge. They're no where near rotting away yet, but I have to use them for SOMEthing, right? This soup looks great! I'm definitely going to try it!

emily said...

great recipe! i just made a roasted asparagus soup very similar to this for lunch today. the vermouth was a nice touch, thanks for the idea. mine needed a bit of thickening, so i added old fashioned rolled oats before pureeing. also pinned your recipe here on pintrest, too. http://pinterest.com/ehlcreations/food-baking/

emily said...

great recipe! i just made a roasted asparagus soup very similar to this for lunch today. the vermouth was a nice touch, thanks for the idea. mine needed a bit of thickening, so i added old fashioned rolled oats before pureeing. also pinned your recipe here on pintrest, too. http://pinterest.com/ehlcreations/food-baking/




Connect With Me

PhotobucketPhotobucket Photobucket photo RSSFeed_zps90418ae0.png

Follow by Email

Search This Blog

Loading...

Popular Posts

Followers

Related Posts with Thumbnails

Foodgawker Gallery

my foodgawker gallery


SprinkledwithFlour Featured On:

FoodGawker

TasteSpotting


Photograzing

Tasteologie

Tasty Kitchen

Nosh On It

Huffington Post




Copyright

MyFreeCopyright.com Registered & Protected
SprinkledwithFlour, 2010-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amber and SprinkledwithFlour with appropriate and specific direction to the original content.



Content © 2010
Blog design by Splendid Sparrow