Friday, 5 April 2013

Recipe of the week - Roasted Asparagus Soup

Roasted Asparagus Soup

Roasted Asparagus Soup
Serves 4 to 6

I look forward to the first Spring asparagus. Locally grown asparagus that is, which is so much sweeter and flavourful than the stuff which has been shipped from half a world away. What is even better than those first few stalks, is that, in a few weeks, when the season is in full sway, the prices drop so much that it is practically given away! I adore asparagus and this is one of the ways in which I like to use it.

Use the ends of the asparagus for stock! Have a bag in your freezer specifically for the hard ends of asparagus and save them until you have enough to make into stock.
If you’re not used to Asparagus, don’t be surprised if you find your urine takes on a distinctive color and smell after eating it. I refer to this as “Asparagus Pee” but I doubt this is the technical term.

Preparation Time – 35 Minutes

3 bunches Asparagus, hard ends removed and cut into 1-inch lengths, 1 ½-pounds without ends or 5 cups once chopped
1 medium Onion, peeled and roughly chopped
1 stalk Celery, roughly chopped
1 tablespoon Olive Oil
1 teaspoon Salt
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
¼ teaspoon Black Pepper

½ cup White Wine, see Note

3 ½ cups Roasted Asparagus Stock (page 000), or Vegetable Stock, or combination

½ cup Soy Creamer or Milk
Salt and Pepper to taste

Preheat oven to 425°F. Toss asparagus, onion, and celery together in the oil and seasonings in an 11-inch by 13-inch roasting dish. Roast for 20 to 25 minutes until vegetables are soft and lightly caramelized.
Deglaze the pan with the white wine and transfer contents to the slow cooker.
Add the stock to the slow cooker, stir to combine.
Cover, set heat to low and cook for 3 ½ to 4 hours until flavors well combined and the vegetables are very soft.
Blend until smooth using an immersion blender.
Add soymilk, stir through then taste and season as required.

A herby Sauvignon Blanc with asparagus-y undertones would suit this soup really well, if you like to pair wine with food. Otherwise, whatever wine you use for cooking.
If you don’t use wine, then please use more stock in its place.

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