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.