This soup was so delicious and easy to make. I roasted two bundles of asparagus we ate one…okay a little more than one, and I made soup with the rest. This was enough for hubby and I. You will definitely want to make more.
Roasted Asparagus Soup
1 bundle asparagus
4 cups chicken broth
1 teaspoon minced garlic
1 Tablespoon minced onion
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper, or to taste
1 Tablespoon olive oil
salt
1 Tablespoon lemon juice
parmesan cheese or croutons for garnish
Preheat oven to 425 degrees F. Grease baking sheet.
Rinse and break the ends off the asparagus. Hold top and bottom of asparagus. Bend it and the tough part at the bottom will break off. Discard. We save veggie trimmings for the pig. ~smile~
Put on greased baking sheet and roast for 10 to 15 minutes…it depends on the thickness of the asparagus.
Do not over cook.
Spray skillet with non-stick spray.
Add minced onions and cook 2 minutes over medium.
Add garlic and cook 2 minutes.
In stock pot, add 4 cups chicken broth, salt and white pepper.
Add cooked onions and garlic.
Add roasted asparagus.
Use an immersion blender, or put in a blender, to puree. I left little pieces in mine. Save a few for garnish if you wish. I didn’t have any left, I nibbled on them.
Return to pot, add 1 Tablespoon of lemon juice, bring to a boil and simmer 10 minutes.
Garnish with croutons and/or lemon zest and/or chopped asparagus.
Enjoy!
