Sometimes you just need to get creative with what you have in the fridge. For me, leftovers usually consist of ingredients that didn’t get used up. This week it was a bunch of asparagus. I also didn’t want much fuss so I decided to make an asparagus soup. This is similar to my other recipe but it is lighter and more fresh which is perfect for the coming spring.
I started by washing and cutting off the tips of the asparagus which I later used for garnish. I also trimmed the ends since they can be stringy and tough.
I then drizzled them with a bit of olive oil, added some salt and some pepper, and then roasted them for 20 minutes in a 400º oven.
While the asparagus were roasting, I added 2 cups of chicken broth to a strong blender along with 1/3 C of asiago cheese, and another pinch of salt and pepper. Asiago is a delicious substitution for parmesan because it is a bit sharper without being overpowering. I often enjoy a combination of the two.
Once the asparagus were done, they were blended for about 2 minutes with the other ingredients. The texture should be velvety and smooth.
Then I added a tsp of lemon juice for a bit of acidity.
Before serving, I microwaved the tips of the asparagus for 45 seconds (or you can quickly sautée them). I added some of these and a few additional flakes of the asiago cheese to the bowl before serving.
Asparagus Asiago Soup
1 bunch asparagus (1″ tips cut off)
1 tsp olive oil
2 C chicken or vegetable stock
1/3 C grated asiago cheese
1 tsp lemon juice
salt and pepper
- Rub asparagus with a dash of salt and pepper and olive oil.
- Roast asparagus in a 400º oven for 20 minutes.
- In a strong blender, add stock, cheese, and a pinch of salt and pepper.
- Add asparagus when done.
- Blend on high for 2 minutes until smooth.
- Add lemon and blend for another 30 seconds to combine.
- Taste and season as needed.
- When you are ready to serve, microwave asparagus tips for 45 seconds.
- Heat up the soup and serve with some asiago flakes and asparagus tips.
Protein 6.4 g