Sunday, April 20, 2014

Roasted Asparagus Soup {Easter}


Whenever it's Spring, I find myself cooking with lots of asparagus. So, when I was thinking about a chilled soup for our Easter lunch, I knew it would be something with asparagus. 

Ingredients

  • 2 to 2-1/2 pounds asparagus, ends trimmed
  • 4 Spring onions, outer layer peeled away (Thank you, High Ground Organics, for the delicious onions in our CSA this week!)
  • olive oil
  • freshly ground sea salt
  • freshly ground pepper
  • 2 C organic chicken broth
  • 2 T ground almonds
  • lemon for garnish

Procedure
Preheat oven to 400F. Place the asparagus spears and Spring onions into baking pans. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes. Turn the veggies and return to the oven. Roast for another 10 more minutes, until asparagus is very tender and the onions are silky. 


While the veggies are roasting, blend 1/2 cup of the broth with the ground almonds until smooth. Leave it in the blender.

When the veggies are done, set aside the prettiest ones for use as garnish. Cut the remaining asparagus and onions into smaller pieces and put them in the blender. Pour in the remaining broth.


Cover the blender and blend on high until silky smooth. Add salt to taste, if needed; I didn't need any.

I served this chilled, but I'm sure it would be great served hot, too.


Ladle into serving bowls. Float a thin-sliced lemon on top. And garnish with an asparagus tip.

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