Monday, March 9, 2009

Velvet Roasted Asparagus Soup

This recipe came from a fabulous book Allison gave Nate for Christmas. We have loved everything we have made - thanks Allie! Here is another one of our favorites!


2 1/2 lbs thin asparagus, trimmed and cut into 2" pieces
2 leeks, white and light green parts only, cleaned and finely chopped
2 tbsp olive oil
Salt and freshly ground black pepper to taste
2 1/2 cups vegetable or chicken broth
1/4 cup sour cream for garnish
1 tbsp finely chopped fresh chives for garnish


1. Preheat the oven to 425 degrees. In a heavy roasting pan, combine the asparagus pieces, leeks, olive oil, salt and pepper. Mix to combine.
2. Roast, stirring occasionally, for 30 to 35 mins or until the leeks are golden brown and the asparagus are tender.
3. Transfer the vegetables to a blender and add the broth. Process on high until completely pureed. Taste and adjust the seasonings.
4. Pour into soup bowls and garnish with sour cream and chives. Serve immediately.

Advance Preparation:
May be prepared up to one day ahead, covered and refrigerated. Reheat gently.

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