Asparagus Soup

When asparagus is in season it's a good time to buy it because it is inexpensive. And we all need inexpensive right now!  I try to find as many recipes as I can with seasonal items. I love asparagus and buy it when I can and most times I roast it in the oven with olive oil or I blanch it and then drizzle it with a vinaigrette.

This soup is thick and rich.  The potato gives it a smooth creamy consistency. Roasting the vegetables adds another layer of flavor. I would suggest serving a small amount as a first course. A large bowl can serve as a full dinner and I love that it contains lots of fiber.

Ingredients:
3 pounds asparagus
2 cups yellow onions
4 Tbsp extra virgin olive oil
Kosher Salt
Black Pepper
4 ounces potato (or tofu)
2 cups chicken broth (or vegetable stock)
3 Tbsp toasted pumpkin seeds (or pine nuts)

Preheat the oven to 450 degrees.

Trim the ends from the asparagus to remove the tough ends. Put on a baking sheet, drizzle with olive oil, then salt and pepper and mix up to coat evenly.

Chop the onion into a large rough chop. Put on a baking sheet, drizzle with olive oil then salt and mix up to coast evenly. Make sure the vegies have plently of room around them so the entire peice gets roasted. Do not crowd them.

Bake both pans 20 to 30 minutes turning one time until onions are caramelized and asparagus is cooked through.

Meanwhile cut potato into small pieces and put in pan of water. Bring to a boil and cook for about 10 minutes or until cooked through and soft. Drain.

In a blender add the onions, asparagus, potato, and chicken stock. You might need to cut the asparagus into smaller peices if you are using a standard blender. I have a Vitamix and I put whole peices in it with no problem. Blend until very smooth. If too thick add more broth. Salt and pepper if needed.

Can be served hot or cold. Serve with toasted pumpkin seeds on top. It is also nice to drizzle a little more olive oil over the top. Pine nuts are also a good choice.

I also discovered that the soup gets better in a day or two.  That's a good reason to make it ahead of time, which is perfect if you serve it at a dinner party. Anything you do ahead is helpful in my book.