Ingredients with Measurements:
- 2 lbs asparagus, trimmed and cut into 2-inch pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the asparagus in the oven for 20-25 minutes or until tender.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the roasted asparagus and vegetable broth to the pot. Bring to a boil and then reduce heat to a simmer.
6. Simmer for 10-15 minutes or until the asparagus is very tender.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Heat the soup over low heat until warmed through.
10. Season with additional salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Make sure to trim the woody ends off the asparagus before roasting.
- For a smoother soup, strain the pureed soup through a fine mesh strainer before adding the heavy cream.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprig of fresh herbs.
Garnishes:
- Fresh herbs such as parsley or chives
- Croutons
- Grated Parmesan cheese
Pairings:
- Serve with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add additional vegetable broth or water until desired consistency is reached.
Food safety advice:
- Make sure to store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Asparagus has been cultivated for thousands of years and was prized by the ancient Greeks and Romans for its medicinal properties.
Flavor profiles:
- This soup is creamy and savory with a subtle sweetness from the roasted asparagus.
Serving suggestions:
- Serve this soup as a starter for a dinner party or as a light lunch.
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