Roasted Asparagus Soup
Ingredients
- 2 bunches asparagus (about 2 pounds)
- 2 medium russet potatoes, peeled and cubed
- 1/4 cup extra virgin olive oil, divided
- 1 cup chopped onions
- 2 garlic cloves, minced
- 6 cups chicken stock or broth
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
Preheat oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil. Snap off the tough ends of the asparagus and slice into 1-inch pieces. Place asparagus and potatoes in a single layer on baking sheet. Drizzle with 2 tablespoons olive oil; season generously with salt and black pepper. Roast until soft, 40-45 minutes. When vegetables are almost done roasting, heat reserved 2 tablespoons oil in a medium saucepan. Add onions and garlic; cook until tender, 3-5 minutes. Add chicken stock or broth and roasted vegetables; bring to a boil. Reduce heat to simmer and cook for 15 minutes. Remove soup from heat and puree until smooth using an immersion or regular blender (if using a regular blender, process soup in small batches to prevent a heat explosion); return soup to low heat. Stir in Parmesan cheese and cayenne pepper. Season to taste with salt and black pepper. Keep warm until ready to serve. Makes 6-8 servings.