Creamy Roasted Asparagus Soup is a light and fresh-tasting soup that makes use of wonderful spring produce. Although quite creamy and luxurious, it is as guilt-free as it is gluten and dairy free!
At today's prices, I like to get every bit of the lovely asparagus into the soup - so the tough ends are used to enrich the broth. But if that sounds like too much work, proceed without that step.
The tender inner ribs of the celery along with the leaves add a nice flavor to the soup. The potato adds creaminess and body.
This delicate but sturdy soup can be made ahead and kept chilled for about 4-5 days. It can also be prepped in stages.
Note: Asparagus and the veggies maybe cooked in the broth instead of roasting and pureed to make the soup.
At today's prices, I like to get every bit of the lovely asparagus into the soup - so the tough ends are used to enrich the broth. But if that sounds like too much work, proceed without that step.
The tender inner ribs of the celery along with the leaves add a nice flavor to the soup. The potato adds creaminess and body.
This delicate but sturdy soup can be made ahead and kept chilled for about 4-5 days. It can also be prepped in stages.
Note: Asparagus and the veggies maybe cooked in the broth instead of roasting and pureed to make the soup.
4 Servings
2 tsp extra virgin olive oil
1 pound fresh Asparagus
1 Leek, coarsley chopped (or 1 Onion)
2 ribs Celery, chopped
1 medium Potato, keep whole
4-5 sprigs fresh Thyme or 1 tsp dried
1-2 Sprigs fresh Tarragon leaves or 1/2 teaspoon dried
4 cups Vegetable Broth
Salt and Pepper to taste
Method:
Heat the vegetable broth in a large pot.
Wash and drain the asparagus well. Break off bottom tough part of each asparagus stalk, and use it to enrich the broth.
As soon as the tough ends of the asparagus are snapped off, add them to the broth along with the whole potato and thyme sprigs, bring to a boil and cook for about 15 minutes. Let cool. Take out the potato, peel it if you wish while still quite warm and keep aside.
Wash and drain the asparagus well. Break off bottom tough part of each asparagus stalk, and use it to enrich the broth.
As soon as the tough ends of the asparagus are snapped off, add them to the broth along with the whole potato and thyme sprigs, bring to a boil and cook for about 15 minutes. Let cool. Take out the potato, peel it if you wish while still quite warm and keep aside.
Preheat the oven to 400 F. Prepare a rimmed baking sheet by lining it with parchment paper.
Coarsely chop the stalks, reserving about a dozen or so of the tips in bigger pieces about 1-2 inches long to be used as garnish (so you have 3-4 tips per serving).
Clean, rinse well, and coarsely chop the leek/onion.
Combine 1/2 teaspoon of the oil with the asparagus tips with a little pinch of salt and pepper; toss to coat well and place on one end of the prepared baking pan.
Combine the rest of the oil, chopped asparagaus, celery, and leek/onion with a generous pinch each of salt and pepper and toss to coat well. Spread the veggies on the baking pan without mixing with the tips.
Roast the veggies for about 20 minutes or until tender and slightly browned.
Meanwhile process the cooked tough ends of asparagus in the broth with some of the broth in the blender and process until coarsely chopped. Strain through a fine strainer. Discard the solids.
When the roasted veggies are ready, remove the asparagus tips and set aside for the garnish.
Puree the rest of the roasted veggies and the potato in the blender with some of the enriched broth and tarragon.
Puree the rest of the roasted veggies and the potato in the blender with some of the enriched broth and tarragon.
Heat the puree with all of the vegetable broth and cook, stirring occasionally, until hot - about 10 minutes.
When soup is hot, taste and adjust seasoning.
To serve ladle the soup into 4 bowls and divide the reserved asparagus tips among them.
Serve hot immediately with more freshly ground pepper if desired. Enjoy!!
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