Roasted Garlic and Asparagus Soup
A creamy asparagus soup with a hint of roasted garlic. Thickened with potato, there's no gluten. Can be easily made as a vegan version.
Ingredients
- ½ head roasted garlic roast the whole garlic head, save half for spreading on crackers or baguette
- 1 tsp extra virgin olive oil
- ½ onion, diced
- 1 Tbsp butter
- 3½ - 4 cups vegetable broth
- 2 small potatoes, peeled and cubed
- 1 ¼ lb asparagus, ends trimmed and chopped into pieces after trimming you should have about 1 pound
- ¼ cup freshly grated Parmesan cheese omit if making vegan version
- salt to taste
Garnish
Instructions
- Peel some of the outer papery skin off one head of garlic. Slice across top to expose most of the cloves. Drizzle with extra virgin olive oil, season with salt and wrap in foil. Bake at 350 degrees for about 45 minutes. When cool enough to handle, squeeze garlic into dish. Reserve half for another use.Refrigerate garlic if not making soup right away.
- Peel and dice onion. Sauté in butter until soft but not browning.
- Add roasted garlic, broth and potatoes. Season with salt and bring to a simmer until potatoes are starting to get tender, about 10 minutes.
- Break tough ends of asparagus and chop into pieces. Add to soup and simmer for about 5 minutes until asparagus is fork tender. Using an immersion blender, puree until very smooth.
- Stir in Parmesan cheese if using. Taste and season with more salt if desired.
- Garnish with extra Parmesan cheese. Other garnishes that work well are fresh black pepper, chives, green onions etc.
Notes
Omit Parmesan cheese for vegan version.
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