Cream of Roasted Asparagus Soup
By 
You’ll Need
- 3 lb (3 large bunches) asparagus, trimmed and cut into 2” pieces
- 2 Tbsp olive oil
- Sea salt and freshly ground pepper
- 1 Tbsp butter
- 1 cup potatoes, peeled and chopped
- 5 cups low-sodium chicken or vegetable broth
- ½ cup cream (optional)
- 2 tsp grated lemon rind
- ¼ cup pine nuts, toasted
Prep and Cook
- Preheat oven to 425 degrees.
- Toss asparagus with oil and spread out evenly on one or more baking sheets.
- Sprinkle with sea salt and pepper.
- Roast asparagus until they are soft and golden in colour, approximately 30 minutes.
- Remove from the oven and let cool.
- In a large soup pot, melt butter over medium heat.
- Add potatoes and chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or until potatoes are soft.
- Remove from the heat and let cool.
- Using a blender or food processor puree roasted asparagus, potatoes and broth, one batch at a time.
- Transfer puree back to the soup pot, add cream and warm over medium heat.
- Before serving, garnish with pine nuts, lemon rind, asparagus tips or freshly chopped thyme.
- Serve immediately with a warm whole wheat roll and salad.
