Continuing on with the asparagus theme, here’s another super easy and delicious recipe. Roasting the asparagus first gives it a smokey flavor that adds an interesting flavor dimension to this creamy soup that captures the essence of springtime.
1 pound (.45 kilograms) asparagus (any size)
2 cups (473.17 ml) chicken broth (or until you reach desired consistency)
1/4 cup (59.14 ml) extra virgin olive oil + more to drizzle on asparagus
1/4 cup (59.14 ml) half and half
1/2 small sweet onion – finely diced
juice from 1/2 lemon
Finish with a pat or two of butter (optional)
Place asparagus in a single layer on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Place in a pre-heated 400 degree F oven (204,44 C) and roast until tender – see here for more specific instructions
In the meantime, place a medium saucepan over medium heat, add enough olive oil to cover the bottom of the pan, add onions and cook until softened. About 5 minutes. Remove from the heat.
When the asparagus is done, add them, the onions and half the chicken broth to a mixer or food processor and puree until smooth.
Add the contents of the mixer to the saucepan and turn the heat to low. Slowly add more chicken broth, stir, until you arrive at your desired consistency.
Add the cream and stir. Sir in a bit of butter if you like and season with salt and pepper and a squeeze of 1/2 lemon.