Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Toss the asparagus with olive oil and spread it out on a baking sheet. Roast for 15-20 minutes or until tender and lightly browned.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the roasted asparagus and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Stir in the heavy cream and Parmesan cheese until melted and combined.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 12g
- Protein: 9g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or bacon bits for added texture.
- Use roasted garlic instead of minced garlic for a deeper flavor.
Tips and tricks:
- To make the soup thicker, add a potato or two to the pot before pureeing.
- To make the soup thinner, add more broth or cream.
- To make the soup vegan, substitute the heavy cream and Parmesan cheese with coconut milk and nutritional yeast.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
- Fresh herbs such as parsley or basil
- Croutons or bacon bits
- A dollop of sour cream or Greek yogurt
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to thoroughly wash the asparagus before using.
- Store leftovers in the refrigerator and consume within 3 days.
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:
- The soup has a creamy and savory flavor with a hint of sweetness from the roasted asparagus.
Serving suggestions:
- Serve as a starter or as a light meal with a side dish.
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