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Cream of Asparagus Soup with roasted Garlic

A beautiful and delicious smooth, creamy, pale green soup to celebrate spring and Lake Breeze organics
Serves 4-6
2 pounds asparagus
4 medium white potaotes ( Kenebec are great!)
2 spring garlic
1 med sweet onion, finely chopped
3 tablespoons olive oil
4-5 cups of water or vegetable broth
1/4 cup sour cream
salt to taste
Wash and trim asparagus.  Divide into 2 portions. Chop one portion in 1/4 in pieces, toss with1 1/2 tablespoons of oil and chopped spring garlic.  Put in roasting pan and roast @350 till almost carmalized.
While your asparagus roasts...Cut remainder of asparagus stalks into 1/2 inch lengths.  
In soup pot saute onion in remaining oil, stirring, until softened.  Add peeled and chopped potaotes, asparagus pieces and salt and water  (or vegie broth).  Bring to boil, and simmer covered until potatoes are soft. 
Puree soup with an imersion blender and then add sour cream. (For a delicious Vegan soup leave out the sour cream)   Add more stock if needed for desired consistency.  Gently heat to boiling, adjust seasoning, add the roasted garlic and asparagus and serve.
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