Guest Blog- Roasted Asparagus Soup

This is a post from my beautiful friend Sarah who now lives in Wales.

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A few years ago some friends gave me some asparagus bulbs for my birthday and now 4 years later I am finally really enjoying the bounty it’s producing. Well, bounty might be a exaggeration…I harvested 35 spears this year. Usually in ones and twos which makes it difficult to enjoy in a meal. So this year I decided to freeze them all and make it into a delicious soup at the end of the growing season. We found an amazing deal on a crate of asparagus in the “reduced to clear” section of our grocery store to top up our home grown asparagus which meant I had to make the soup pronto!

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Here is what you need:

  • 1-1/2 pound asparagus, ends trimmed
  • 2 tablespoon olive oil
  • Kosher salt and pepper
  • 2 red onions, chopped
  • 6-8 cloves of garlic
  • 2 medium potatoes, chopped
  • 4 leeks, chopped
  • 1-1/2 cups vegetable stock
  • Your favorite herbs & spices

Preheat oven to 220/425 degrees. Add asparagus to a high sided sheet pan and drizzle with olive oil and season with salt and pepper. Roast until the stalks are soft but not mushy, about 12 minutes.

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In the meantime, in a frying pan, sauté the onion, garlic, potatoes and leeks until soft.

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Put roasted asparagus stalks plus ½ cup of the vegetable stock into food processor/blender/vitamix/etc. (or in my case, put it into the food processor, discover it won’t turn on and transfer it all to the blender instead). Blend for 30 seconds. Add the cooked onion mixture and some more of the vegetable stock. Start on the lowest speed and work your way up to the top speed. Blend until smooth about 2 minutes. Add vegetable stock as needed to make it smooth. You may need to do this in batches depending on the size of your mixer.

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Transfer puree mixture and any remaining vegetable stock into a large pot (or in my case, spend 20 minutes trying to save the soup that spilled everywhere when the bottom of the blender came off!). Bring to a simmer.

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Add boiled water to thin if necessary. Season to taste. This soup was a bit stringy, due to the asparagus not blending down fully but was very tasty!

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*Note* If you do not have a high powdered blender you can still make this soup on the stovetop with an immersion blender. Put all cooked ingredients with vegetable stock into a large straight-sided pot and puree with immersion blender until smooth. Asparagus can be stringy and difficult for the immersion blender, so I recommend chopping it first.

*Note* For those of you wondering what asparagus looks like once you stop cutting it in the late Spring…it grows quite tall (now taller than me) and looks like a fern. In the late Autumn when it turns totally yellow, I will trim it back to the soil level and we will wait for April and a fresh yield of my favorite vegetable!

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