Cream of Roasted Asparagus Soup with Garlic & Parmesan
A luscious soup with roasted asparagus and cream, topped with Parmesan Cheese.
Course Soups and Stews
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4-6 Servings
Author Creative Culinary
2lbsasparagusends trimmed, stalks snapped to separate
4cupsapproximately 1 can chicken stock
½cupheavy whipping cream
Cooked Asparagus Tips
Heat a large saucepan or skillet over medium-high heat and add the butter and olive oil.
Add the asparagus to the pan and roast on the stovetop until beginning to soften; approximately 4-5 minutes. If I'm including the tougher end stalks, I put those in the pan first and cook for 2-3 minutes before adding the tender pieces.
Add the onion to the pan and stir until translucent. Add the garlic and stir an additional minute. Season with salt and pepper.
Put the pan ingredients into a blender (or use an immersion blender) and add the chicken stock. Cover and blend until smooth.
Add the Parmesan and whipping cream and blend just until smooth
Return to the pan and heat until warm. Garnish with asparagus tips and Parmesan cheese.