Roasted Asparagus Soup
As far as food bloggers go I feel like I’m a little behind the curve. My colleagues are so amazing, there are many delicious recipes they shared this week for St. Patrick’s Day.
Me? I got nothing.
But at least this soup is green, that counts for something right?
The last couple of years I shared my recipe for Luck-O-The-Irish Corned Beef & Cabbage Stew which is absolutely amazing, but since it’s been so spring-like lately I decided to focus on the weather.
To me Asparagus Soup screams springtime and since spring is right around the corner….it’s time to make some soup! This is a very easy soup – super creamy and rich but you know what?
No cream, nope…. not a drop! My friend Michelle shared her secret to creamy cream-less soup a few years back and it totally works. That secret is using Yukon Gold potatoes. And even a bigger bonus? No peeling the taters. I appreciate that little timesaver!
Now we’re seeing fresh sweet asparagus at the market and store. Asparagus is so good and has many amazing health benefits, it’s definitely a vegetable you’ll want to work into your diet more often. In addition to lots of great fiber, vitamins and minerals, it has great detoxifying abilities too!
Want to keep it vegetarian? I got you covered, click on this link for my version of Vegetarian Asparagus Soup! Bright and delicious too and a bit lighter meal.
Oooh! One more thing – I’m guest posting today over on FeedingBig.com – make sure to head on over to check out my guest post, a delicious Vegetarian Buddha Bowl with a Creamy Lemon Vinaigrette. Be sure to drop a note and tell Cynthia I sent you!
Ok, are you ready to get cooking? Here’s the recipe below for this delicious Asparagus Soup!!
Roasted Asparagus Soup
Roasted Asparagus Soup screams springtime and since spring is right around the corner....it's time to make some easy & delicious soup!
- 2 lbs roasted asparagus
- 2 large Yukon Gold potatoes, about 4 cups diced chopped into 1/2" dice
- 1/2 onion chopped
- 2 stalks celery chopped
- 1 clove garlic minced
- 3 slices of bacon
- 1/2 cup shredded Parmesan cheese or a rind Parmesan cheese
- 4 cups chicken broth
- 1/2 tsp each salt & pepper for roasting asparagus
- 2 tbsp olive oil
- 3/4 tsp salt optional
- Preheat the oven to 375 degrees
Start by roasting the asparagus - snap off the woody ends and reserve for vegetable stock or another use. Lay the asparagus spears on a cookie sheet and drizzle with 2 tablespoons olive oil, sprinkle with salt & pepper. Put in the preheated oven for 15 minute. Remove from oven, allow to cool. When cool, cut into 1/4" pieces.
While the asparagus is cooking, brown the bacon in a large stockpot over medium heat. Remove when crispy, reserving the drippings. Next, add the potatoes, onions, celery and Parmesan cheese rind (if using shredded parmesan add this after adding the stock) and season with black pepper. Cook the vegetables for about 5 minutes, they will be slightly browned.
Add in the stock and about 3/4 of the chopped asparagus. Reserve adding salt and remaining asparagus until the end of the cooking process. Increase the heat and bring it to a boil. Reduce it to a simmer and continue cooking until the potatoes are fork tender, about 15 minutes. Turn off the heat.
Remove the remains of the Parmesan rind (it's job is done!) Using a submersion or stand blender, blend the soup until it is creamy. When the consistency is to your liking add the remaining asparagus and bacon bits into the soup. Taste & adjust seasonings, add salt if needed.