*Photo from Petit Foodie. Check out this recipe for Balsamic Asparagus. It sounds simple yet amazing!
I have no photos so you’ll have to take my word for it, but I just made the most amazing soup tonight! I had planned on making cream of asparagus soup tonight and had the recipe picked out on Pinterest, but our internet was down all day here so I had to improvise. So here is the recipe and when I make it again, which will be soon, I will add photos.
Cream of Roasted Asparagus Soup
2 lb Asparagus, ends trimmed
1 onion (I used red because that’s what is available in the garden), quartered (or smaller)
1-2 Tbsp olive oil
4 cups chicken broth
1/4 c white wine
1 tsp dried thyme
1/4 c heavy cream
Preheat oven to 425 F. Arrange onion and asparagus spears (after making this a second time I think adding a couple cloves of garlic would also be a delicious addition) in a single layer on a shallow baking pan. Coat them with olive oil and season with salt and pepper. Roast them for about 10 minutes or until tender.
Remove them from the oven and when cool enough chop the tips off of the asparagus. Reserve about a quarter of the tips. Add the remaining tips and asparagus ends to a pot. Add in the chicken broth, wine and thyme. Bring to a boil and simmer until the asparagus and onion is soft. Using a blender or immersion blender purée the soup. Return the soup to the pot. Add in the heavy cream and adjust seasoning to taste. Warm the soup through and serve with the asparagus spears on top.
Makes 4-6 servings.