Saturday, April 3, 2010

Chef Chuck's Creamy Roasted Asparagus Soup


Zuppa Di Asparagi Arrosto


Creamy Roasted Asparagus Soup
This smooth and creamy soup sets the springtime mood. The deep roasted flavors came as no surprise, lunch in the sun! The additive of mascarpone cheese was a prefect blend of tranquil heaven, so healthy for all to enjoy!


1 bundle of organic asparagus
2 potatoes cubed
3 garlic cloves
3 tablespoons extra virgin olive oil
2 tablespoons butter
2 cups of vegetable broth
3 tablespoons of mascarpone cheese
1 tablespoon flat leaf parsley, chopped
salt and pepper to taste


Cut asparagus ends off and place on a baking pan with whole garlic cloves, skins on. Drizzle with olive oil. In separate pan put cubed potatoes and also drizzle with oil, salt and pepper both pans. Roast pans in oven on broil until edges are blackened, turn vegetables occasionally. Rough chop parsley and all veggies, then peel garlic, add to stove top pot. Add vegetable broth, bring to a simmer. Then place mixture in blender with mascarpone cheese and blend to a smooth consistency.

4 comments:

  1. It is that time of year again when you see all the bundles of fresh asparagus. I just love it and your soup is the perfect way to put it to use. I love the idea of roasting the asparagus...it must really kick up the flavor.

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  2. Hello Cherine, I am glad you like the soup! Thank you and enjoy:)

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