Cream of Roasted Asparagus Soup

Cream of Roasted Asparagus Soup

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

  • 1
    Preheat oven to 425 degrees.
  • 2
    Toss asparagus with oil and spread out evenly on one or more baking sheets.
  • 3
    Sprinkle with sea salt and pepper.
  • 4
    Roast asparagus until they are soft and golden in colour, approximately 30 minutes.
  • 5
    Remove from the oven and let cool.
  • 6
    In a large soup pot, melt butter over medium heat.
  • 7
    Add potatoes and chicken broth and bring to a boil.
  • 8
    Reduce heat and simmer for 15 minutes or until potatoes are soft.
  • 9
    Remove from the heat and let cool.
  • 10
    Using a blender or food processor puree roasted asparagus, potatoes and broth, one batch at a time.
  • 11
    Transfer puree back to the soup pot, add cream and warm over medium heat.
  • 12
    Before serving, garnish with pine nuts, lemon rind, asparagus tips or freshly chopped thyme.
  • 13
    Serve immediately with a warm whole wheat roll and salad.

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