Recipe by Sharon123
Quick to prepare, this soup will warm your soul. The roasted green onions give this soup smoky depth. From Better Homes and Gardens magazine.
Top Review by DreamoBway
My mom and I really liked this. I evenly divided the veggies into two pans so that they would roast evenly. I cooked them for 15 minutes, added two cloves of garlic, and continued roasting for 5 more minutes. We thought it would be great with the addition of some lemon juice and maybe even some shrimp stirred in for protein. We'll definitely be making this again. Thank you for posting!
- 2 bunches green onions
- 1 1⁄2 lbs asparagus, cut into 2 to 3 inch pieces
- 1 medium onion, cut into thin wedges
- 2 tablespoons olive oil
- 2 (14 ounce) cans chicken broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 cup half-and-half or 1⁄2 cup light cream or 1⁄2 cup milk
- 1 tablespoon snipped fresh dill
- fresh dill sprig (optional)
Directions See How It's Made
- Preheat oven to 450*F.
- Trim root ends from green onions.
- Cut white parts into 1-inch lengths.
- Cut green tops into 1-inch lengths and reserve.
- Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
- Drizzle vegetables with olive oil.
- Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
- Place half of the roasted vegetables in a food processor or blender.
- Add half a can of broth.
- Cover; process or blend until smooth.
- Transfer to a large saucepan.
- Repeat with remaining asparagus, onion wedges, and half a can broth.
- Stir in remaining can of broth, salt, and pepper.
- Heat through.
- Stir in half-and-half and snipped fresh dill.
- To serve, ladle soup into bowls.
- Top with reserved green sections of onoion and dill sprigs.
- Makes 6 servings.