NYT Cooking is a subscription service of The New York Times. If you’re using a Vita-Mix, you can blend it on high for a few more minutes until piping hot (remove … Tips Serving Suggestion: This creamy soup is great served topped with crunchy croutons. Put butter or oil in a large, deep skillet over medium-high heat. This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender. The information shown is Edamam’s estimate based on available ingredients and preparation. https://simplysohealthy.com/low-carb-cream-of-roasted-asparagus-soup-recipe Add half a can of broth. When soup is hot, adjust seasoning. Reserve some of the charred asparagus tips to cut up and throw into the soup at the end. Featured in: About 1 3/4 hours, plus overnight marinating, 1 hour 20 minutes, plus overnight refrigeration, 1 1/2 hours plus optional overnight marinating, 20 minutes, plus at least 2 hours' soaking. Return to pan, and, over … Remove whole flower ends; set aside. Place half of the roasted vegetables in a food processor or blender. Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Return to pan, and, over medium-low heat, reheat gently. Total Carbohydrate Opt out or, pounds thin asparagus (if only thick spears are available, peel them first), tablespoons butter or extra virgin olive oil, fresh tarragon leaves, or 1/2 teaspoon dried tarragon. Place half of the roasted vegetables in a food processor or blender. Get recipes, tips and NYT special offers delivered straight to your inbox. Fresh tarragon takes it up a notch. It should not be considered a substitute for a professional nutritionist’s advice. Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil.. Repeat with remaining asparagus, onion wedges, and half a can broth. Place half of the rest of the roasted vegetables in a food processor or blender. Stir in half-and-half and snipped fresh dill. Pour soup into a blender, in batches if necessary, and carefully purée. Break off bottom part of each asparagus stalk, and discard. Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan. Quick to prepare, this soup will warm your soul. Step 2 Roast the asparagus for 10 minutes or until tender. Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil. Pour soup into a blender, in batches if necessary, and carefully purée. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve. Cut green tops into 1-inch lengths and reserve. Subscribe now for full access. https://www.nutmegnanny.com/cream-of-roasted-asparagus-soup Step 1 Heat the oven to 425°F. 10.8 g Heat the oven to 425°F. 3 %. The Minimalist; Blenders Get A Springtime Buzz. Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. From Better Homes and Gardens magazine. Top with reserved green sections of onoion and dill sprigs. Cool at least a few minutes. Drizzle vegetables with olive oil. The roasted green onions give this soup smoky depth. Stir in remaining can of broth, salt, and pepper. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. The Minimalist; Blenders Get A Springtime Buzz. Step 2 Roast the asparagus for 10 minutes or until tender.