I’m still having a love affair with my Vitamix. Good lord someone save me! I have also been having a love affair with asparagus. It’s my favorite vegetable and was on sale last week, score! I only paid $1.49 a pound! I cannot resist a good sale so I picked up 5 pounds. Maybe a little overkill but it gave me a good excuse to try a few new asparagus recipes.
I had never made asparagus soup before but I knew I wanted to give it a try. Plus I’m always looking for a reason to use my Vitamix. It makes super smooth soups. Like velvet! I should point out that I’m not being paid to say this. Vitamix does not know me and I doubt they have ever even heard of me. I just really really really love this damn thing.
I’m just a girl, standing in front of her Vitamix, asking it to love her. Ok, so that was probably overkill. I just quoted Notting Hill. What is wrong with me today?
Cream of Roasted Asparagus Soup
Yield: 4 1/2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1-1/2 pound asparagus, ends trimmed
2 tablespoons olive oil
Salt and pepper
1-1/2 cups chicken stock
1/2 cup heavy cream or half & half
Slightly adapted from Vitamix
Preheat oven to 425 degrees.
Add asparagus to a high sided sheet pan and drizzle with olive oil and season with salt and pepper.
Roast until the stalks are soft but not mushy, about 12 minutes.
Add asparagus stalks to a high powered blender (I used my Vitamix) and pour in chicken stock. Start on the lowest speed and work your way up to the top speed. Blend until smooth and hot, about 6 minutes.
Lower speed and add in heavy cream or half & half. Blend for 30 seconds just to incorporate the dairy.
Pour and enjoy! I drizzled mine with a little sour cream and a few reserved asparagus stalks.
*Note* If you do not have a high powdered blender such as a Vitamix you can still make this soup on the stovetop. Puree roasted asparagus and chicken stock in a regular blender or food processor. Add to a pot and heat until warmed over medium heat. Add cream, heat and enjoy!