Roasted Asparagus and Potato Soup
"This yummy recipe came from my love of asparagus (especially when they're cheap and in season in early spring!), and some potatoes reaching their last mile. Asparagus is really cheap in SoCal starting in March, so this whole dish probably cost less than $10 to make. Add a sandwich and/or salad and it's a great health dinner. This is the best soup I've made... maybe had... so far. It's much easier with a stick blender, but any blender will do."
photo by Nif_H
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 bunches asparagus
- 4 small idaho potatoes, eyes removed
- 1⁄2 cup grated asiago cheese or 1/2 cup parmesan cheese, loosely packed
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon allspice
- 4 cups vegetable stock
- 1 tablespoon salt (to taste)
- 1 teaspoon pepper (to taste)
- 1 teaspoon cajun seasoning
- 4 tablespoons olive oil
directions
- Remove hard ends of asparagus. Preferably this is done by grabbing each end of your asparagus and bending it until it breaks. It should naturally break where it's tough.
- Boil asparagus ends (normally they'd be tossed) and potatoes in vegetable stock and water as necessary to cover everything until potatoes are nearly done, about 20 minutes.
- Meanwhile, remove tips of half of your asparagus. Toss all asparagus (and tips) in olive oil and all seasonings, and broil on high for 20 minutes, tossing regularly to prevent burning. Remove when some browning all over. If you think you've overdone it, just taste one before throwing. The asparagus carmelizes fast and may look burned when it's still fine. Firmness will vary with thickness of asparagus.
- Remove potatoes and asparagus ends from liquid. Toss asparagus ends. Add roasted asparagus, but reserve tips. Peel potatoes and chunk before adding back to pot. Chunk up potatoes to make blending easier.
- Continue to boil at high for 5 minutes or until potatoes are fully cooked.
- Blend in batches or with wand blender.
- Return to heat, add half of asparagus tips and let cook for another 10 minutes. Taste and adjust seasoning. Add water if too thick.
- Remove from heat, and add cheese. If using a microplane to grate your hard cheese, use about 1 cup of loosely packed cheese.
- Serve with a few asparagus tips added to top of each serving.
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Reviews
-
This soup had a wonderful flavor-delicate blend of asparagus and potatoes.. We like our soups kind of chunky so did not blend all of the ingredients and left some chunks. Next time I may try this with chicken stock for more flavor and will make when asparagus is in season in MA. I made for Best of 2010 Tag-thanks for a great recipe! -
Absolutely delicious soup! It may look like a lot of instructions but this is VERY easy to make. It's healthy as well which is a bonus! I made this exactly as directed except for using less oil, just enough to coat the asparagus. I used parmesan and chose to use the immersion blender. Next time, I will only use stock for step 2, but that's it! Made for my teammate for ZWT6. Thanks MC Baker! :)
RECIPE SUBMITTED BY
I'm a chemistry grad student with a passion for cooking in my spare time. I'm not vegetarian, but have been and love to explore ways to take typical recipes and make them vegetarian.
