creamy asparagus soup


By thomas - 07:18:00

Yield: Approximately 3 cups
3 small garlic cloves
2 tbsp olive oil
2 shallots, sliced
1 bunch asparagus
1 ½ cups vegetable broth
2 tablespoons dill
2 tablespoons fresh parsley
2 tbsp fresh lemon juice
¼ teaspoon salt
pepper to taste
1 cup cooked brown rice
¼ cup pepitas, toasted
sliced watermelon radish
How To make :

1. Preheat the oven to 450°F. While the oven is heating, combine 1 tbsp
olive oil with garlic and shallots in a small sauté pan and cook over
medium high heat. Cook for approximately 5 minutes, or until shallots
become tender and the garlic is fragrant.
2. Toss asparagus with the remaining olive oil and a dash of salt. Spread
evenly onto a parchment lined baking sheet and cook in oven until
caramelized and tender, approximately 15-20 minutes.
3. Combine 1 cup vegetable broth (saving ½ a cup), garlic mixture, cooked
asparagus and all remaining ingredients in a high-powered blender or
vitamix on high speed. After about 2 minutes you should have a thick and
creamy soup. Slowly add remaining vegetable broth to achieve desired
consistency (you can always add a touch of water if you’re looking for a
thinner soup).
4. Serve over rice and garnish with pepitas, sliced watermelon radish and
a few sprigs of dill.



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