Not sure how often you eat asparagus—I have it about once a year. It’s when I notice bunches of it, fresh, in season, sitting in a tub of ice water in the market, waiting for me.
I usually do what I love to do with veggies when I want them warm: roast them.
This time I roasted them and made soup. It’s quite simple, takes less time than simmering soup, and contains quite a bit of flavor.
Some optional toppings for the soup:
- crumbled hard boiled egg
- crème fraîche
- grilled or broiled fish (such as scallops, Dover, or Cod)
- a small reserve of the roasted asparagus mix from the recipe
Roasted Asparagus Soup
- 1 pound asparagus, trimmed and cut into bite-size pieces
- 2 leeks 250 g or 1/2 pound, trim the bottoms and green parts, and dice
- 1 cauliflower head about 500 g or 1 pound, cut into bite-size pieces
- 2 tablespoons high heat oil
- 1/4 teaspoon salt for the asparagus
- 1/2 teaspoon salt for the soup
- 2 1/2 cups water or vegetable broth
- Preheat your oven to 425°F (220°C, or gas mark 7).
- Prepare a baking sheet with parchment paper, or a non-stick mat.
- Place the asparagus, leeks, cauliflower, 1/4 teaspoon of salt, and oil in a bowl and mix the vegetables to cover them with oil.
- Spread the vegetables out across the baking sheet and bake for 25 minutes, or until the vegetables are tender.
- Cool the vegetables for a few minutes. Optionally, reserve some of the roasted vegetables to serve on the top of the soup.
- Add about half of the roasted vegetables and 1/2 teaspoon of salt to a high speed blender or food processor. Add the water or broth and blend in batches until it is creamy, adding more vegetables as you go. You may want to add more salt to your liking.
- Serve very warm.
- Store leftovers in the refrigerator for a few days, or freeze for a few months.