2 lbs fresh asparagus
5 T any of The Olive Bin's Extra Virgin Olive Oil
1 cup half and half
2 T flour
4 C chicken stock (or broth)
2/3 C onion, chopped
Pinch of red pepper flakes
Salt and pepper to taste
Cream of Roasted Asparagus Soup
Ingredients
Directions
- Preheat oven to 400F. Rinse asparagus and trim ends. Place asparagus on baking sheet. Season with 2 tbsp of olive oil, salt and pepper. Spread out in a single layer and roast in oven for 20 min. In a medium pot, bring chicken stock to slow boil.
- In a large soup pot, over medium-high heat, add 2 tbsp of olive oil and a pinch of red pepper flakes. Add onions and cook until they caramelize. Reduce to medium heat. Push onions to side of pot so there is an open “hot spot” in the middle. Add remaining olive oil and flour. Stir constantly to make a paste (1-2 min). Add a few ladles of hot stock to the pot as you continuously whisk to make a paste. Continue adding stock as you whisk so that you make a smooth gravy-like consistency. Add remaining stock and stir, reducing heat to medium-low.
- Remove asparagus from oven and allow to cool. Chop off tips and reserve for garnish. Chop asparagus spears into 1” segments and toss into the stock pot.
- Pour soup into blender. Blend in batches to get smooth, creamy consistency. Return soup to pot and simmer for 15 mi. Turn off heat and add the half and half. Season with slat and pepper to taste. Ladle into bowls. Finish with a swirl of olive oil, a sprinkle of roasted asparagus tips and optional croutons.
