It has been fairly cold here in Florida these last few days but that didn’t stop me from going to a couple of annual festivals. I spent Friday at the Florida Strawberry Fest over in Plant City, and Saturday at the Grant Seafood Fest near the Indian River in South Brevard County, wrapped up in a blanket and a winter coat. What better time to make soup than in chilly temperatures? I had a couple of pounds of asparagus I was saving for a nice frittata, but I decided that I would give it up for a creamy and delish asparagus soup. What makes this dish so tasty is that the asparagus is roasted before it’s added to the soup.
Roasted Asparagus Soup Recipe
- 2 pounds asparagus
- 4 cloves garlic
- 2-3 tablespoons extra virgin olive oil
- sea salt
- coarse ground black pepper
- 1/2 cup chopped sweet onion
- 2 tablespoons extra virgin olive oil
- 2 heaping tablespoons flour
- 2 cups whole milk
- 2 cups chicken broth
Wash and prepare asparagus. Break stalks in to 1-inch pieces, discarding the hard stems. Lightly coat the bottom of a baking sheet with cooking spray. Add asparagus and garlic cloves. Drizzle 2 tablespoons olive oil on asparagus; sprinkle with salt and pepper. Roast at 425°F for about 20 minutes, or until asparagus and garlic are tender.
While asparagus is roasting, saute onion in remaining olive oil until tender and translucent. Add flour, and stir until onion is well-coated. Add milk and broth, and bring to a slow boil. Boil until mixture thickens, about 1 minute. Reduce heat and simmer. Push garlic through a sieve and add with asparagus to simmering broth. Reduce heat, cover, and simmer for about 5 minutes. Adjust salt and pepper as needed.