Creamy Roasted Asparagus Tip Soup Recipe
Creamy Roasted Asparagus Tip Soup
Submitted By: Taz
Ingredients:
2 lbs Fresh Asparagus Spears
2 medium Onions - diced
2 medium Yukon Gold Potatoes - peeled and diced
2 Large Celery Stalks - small chopped
1 Large clove Fresh Garlic - minced
6 Cups Unsalted or Low Sodium Vegetable OR Chicken Broth
2 Cups Heavy Cream - can substitute half and half OR evaporated skim milk if desired
4 Tbs Olive Oil
2 Tbs Unsalted Butter
2 tsp Fresh Thyme Leaves - can substitute 1 ½ tsp dried thyme
Kosher Salt to taste
Fresh Ground White Pepper to taste
-OPTIONAL GARNISH-
A squeeze of fresh lemon juice and the wedge
Fresh Grated Parmigiano-Reggiano
Preparation:
- Preheat oven to 400ºF
- Snap off the bottom inch or so of the asparagus spears (the stems will naturally break where the tough woody stem ends and the tender stem begins) and discard the bottom part - Cut off the top inch (the tips) of the asparagus spears and transfer (the tips) to a large mixing bowl - Set the 'stems' aside until needed
- Add the olive oil to the asparagus tips and season with salt and white pepper (apx 2 tsp salt and 1 tsp pepper) - Toss to coat making sure that all of the tips are thinly coated with oil
- Transfer the tips to a baking sheet and spread them into a single layer - Place the baking sheet in the top third of the oven and allow to roast until the tips are lightly browned and sizzling (apx 10-15 minutes) - Remove from oven and set aside until needed
- Melt the butter in a large pot over medium heat - Once butter is melted, add the onion and sauté until translucent (apx 5-6 minutes)
- Add asparagus 'stems', potato, celery, and garlic - Continue to sauté for 2-3 minutes - Add chicken broth, thyme, and white pepper to taste (apx ½ tsp) - Cover and bring to a boil
- Once boil has been achieved, reduce heat to a simmer and allow to cook until all of the vegetables are soft (apx 12-17 minutes)
- Once the vegetables are soft, remove from heat and, using an immersion blender*, purée until completely smooth
- Add the cream (or substitute) along with the roasted asparagus tips to the puréed soup and thoroughly combine - Return to the heat and bring back to a simmer - Adjust seasoning
- Serve hot garnished as desired along with a good 'hunk' of crusty bread as a light meal OR as an appetizer/starter for any meal
*
Transfer to a blender (in batches if necessary) as alternative
