SANDRA'S ROASTED ASPARAGUS SOUP with GREMOLATA

Written By admind Thursday, August 26, 2010 Add Comment Edit

A perfect first course...

Servings: (2)

Prep: 5 Mins. |
Roast: 30 to 35 Mins. |
Cook 3 Mins.

Posted by Sandra

INGREDIENTS

***Gremolata

1 tablespoon parsley, finely chopped

1 teaspoon lemon peel, grated

1 small garlic clove, grated

2 tablespoons olive oil
Kosher salt and ground pepper, to taste

Asparagus, onions, and garlic
ready for roasting

***Roasted Asparagus Soup:

1 bunch size pinky-sized asparagus, cut into 2” pieces

1 medium white onion, peeled and cut into wedges

1 garlic clove, cut in half lengthwise
1 tablespoon olive oil
½ cup heavy cream
½ cup low-sodium chicken broth
Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside. Whisk together gremolata ingredients in a small bowl, and set aside as well.

Finished roasted asparagus,
onion, and garlic

Add asparagus, onions, and halved garlic clove pieces to a medium bowl, and toss with 1 tablespoon olive oil. Place on prepared baking sheet. Sprinkle with kosher salt, and ground pepper, to taste. Roast for 30 to 35 minutes while using tongs to toss every 10 minutes, while roasting. Roast just until asparagus pieces are crisp-tender and slightly browned, and onions and garlic begin to caramelize.

Carefully add hot vegetables to blender using tongs. Add ½ cup heavy cream, ½ cup chicken broth, and puree until smooth. Transfer to medium saucepan, and warm soup over medium heat; thinning with more broth, if need be. Taste for seasonings, adding additional kosher salt and ground pepper to taste, if necessary.

Ladle soup into bowls, and drizzle with gremolata; serve hot, warm, or cold. – Enjoy!

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Tip: I like to serve this soup with a warm french baguette that I bake along with the roasted veggies. Also, if you are using thicker asparagus you’ll need to increase the roasting time.