1/1 Photo of Roasted Asparagus and Potato Soup
MC Baker's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Remove 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.
- 2Boil 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.
- 3Meanwhile, 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.
- 4Remove 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.
- 5Continue to boil at high for 5 minutes or until potatoes are fully cooked.
- 6Blend in batches or with wand blender.
- 7Return to heat, add half of asparagus tips and let cook for another 10 minutes. Taste and adjust seasoning. Add water if too thick.
- 8Remove from heat, and add cheese. If using a microplane to grate your hard cheese, use about 1 cup of loosely packed cheese.
- 9Serve with a few asparagus tips added to top of each serving.
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Nutritional Facts for Roasted Asparagus and Potato Soup
Serving Size: 1 (226 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 152.7
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 894.1 mg
- Total Carbohydrate 20.0 g
- Dietary Fiber 4.3 g
- Sugars 2.2 g
- Protein 4.6 g
The following items or measurements are not included: