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