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Roasted Asparagus Soup
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Description
When the asparagus in the garden is over the top, this is a great way to use it up. Mmm goood.
Ingredients
- 3 pounds Fresh Asparagus
- 3 cloves Garlic, Sliced
- 1 pinch Salt
- 1 teaspoon Ground Pepper
- Olive Oil, As Needed
- 1 Onion, Chopped
- 1 stalk Celery, Chopped
- 6 cups Vegetable Broth, Divided
- 1 teaspoon Chopped Fresh Rosemary
Preparation
Preheat oven 400ºF.
On a baking sheet, scatter asparagus and garlic. Sprinkle with salt and pepper then drizzle with olive oil. Bake in oven 30 minutes. Rotate every 10 minutes.
Over medium heat, sauté onions and celery in a saucepan with 1/4 cup vegetable broth. Add roasted asparagus then toss for about 5 minutes.
Add remaining vegetable broth and rosemary and cook for another 15 minutes. Cool, blend soup in blender until smooth and creamy. Put back in soup pan. Adjust seasonings and cook 5 more minutes.
Serve in bowls with croutons, bacon, and/or Parmesan cheese on top.
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