Description
A delightful blend of roasted garlic, tender asparagus, and creamy goodness. Perfect for a light meal or elegant appetizer.
Ingredients
Scale
- Half a head of roasted garlic
- Half an onion, diced
- 2 small potatoes, peeled and cubed
- 1 ¼ pounds asparagus, ends trimmed and cut into pieces
- 3 ½ to 4 cups vegetable broth
- Salt
- 1 teaspoon extra virgin olive oil
- 1 tablespoon unsalted butter
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Preheat oven to 350°F. Peel the outer papery skin from one head of garlic. Slice across the top to expose most of the cloves. Drizzle with 1 teaspoon of extra virgin olive oil, season with salt, and wrap tightly in aluminum foil. Bake for approximately 45 minutes, or until very soft. Once cool enough to handle, squeeze the roasted garlic from its skin into a small dish. Reserve half a head for this recipe and store the remaining half for other culinary uses.
- In a large saucepan or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the diced half onion and sauté until soft and translucent, about 5 to 7 minutes, taking care not to brown it.
- Stir in the reserved half a head of roasted garlic, 3 ½ to 4 cups of vegetable broth, and the 2 small peeled and cubed potatoes. Season lightly with salt. Bring the mixture to a simmer and cook for approximately 10 minutes, or until the potatoes begin to become tender.
- Snap off the tough woody ends of the 1 ¼ pounds of asparagus and chop the spears into 1-inch pieces. Add the asparagus to the simmering soup and continue to cook for about 5 minutes, until the asparagus is fork-tender. Using an immersion blender, carefully puree the soup until it reaches a very smooth and creamy consistency. Alternatively, transfer the soup in batches to a standard blender and process until smooth, then return to the saucepan.
- If desired, stir in ¼ cup of freshly grated Parmesan cheese. Taste the soup and adjust seasoning with additional salt as needed.
- Ladle the hot soup into bowls. Garnish with extra Parmesan cheese, freshly cracked black pepper, chopped chives, or sliced green onions for added flavor and presentation.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Baking and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Roasted Garlic Asparagus, Soup, Vegetarian