ROASTED GARLIC AND ASPARAGUS SOUP
Ingredients
- 2 lb. asparagus trimmed
- 10 cloves garlic smashed (see notes about using less garlic)
- 2 Tbsp. olive oil
- salt and fresh ground pepper to taste
- 3 cups low sodium vegetable broth
- 1 cup almond mild
- cracked pepper and chopped parsley for garnish
- shredded cheddar cheese omit for WildFit spring
- fresh lemon juice optional
Instructions
- Preheat oven to 450F.
- Line a baking sheet with foil and set aside.
- Toss asparagus and garlic with olive oil and season with salt and pepper.
- Arrange asparagus and garlic on prepared baking sheet in one layer.
- Roast for 12 minutes, or until asparagus is soft, stirring once.
- Remove from oven and transfer asparagus and garlic to a blender.
- Add broth and almond mild
- Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
- Transfer soup to a soup pot.
- Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
- Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
- Ladle into bowls. (see notes for making ahead)
- Garnish with shredded cheddar cheese, squeeze of lemon juice, and parsley; serve.
Notes
*For those that do not like too much garlic, use less than the recommended 10 cloves.
*This soup can be made one day ahead. Once prepared, let cool; cover and refrigerate. Rewarm before serving.
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