Asparagus Asiago Soup

HEALTHY

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

author: Eve@DivineDiuum

Ingredients

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

Directions

  1.  Rub asparagus with a dash of salt and pepper and olive oil.
  2. Roast asparagus in a 400º oven for 20 minutes.
  3. In a strong blender, add stock, cheese, and a pinch of salt and pepper.
  4. Add asparagus when done.
  5. Blend on high for 2 minutes until smooth.
  6. Add lemon and blend for another 30 seconds to combine.
  7. Taste and season as needed.
  8. When you are ready to serve, microwave asparagus tips for 45 seconds.
  9. Heat up the soup and serve with some asiago flakes and asparagus tips.

Calories 114

Protein  6.4 g

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