Equipment
Ingredients
- 1-1/2 pounds asparagus ends trimmed
- 2 tablespoon olive oil
- Kosher salt to taste
- Black pepper to taste
- 1-1/2 cups vegetable stock
- 1/2 cup heavy cream
- Sour cream for topping, optional
- Minced fresh dill for topping, optional
Instructions
- Preheat oven to 425 degrees.
- Add asparagus to a high sided sheet pan and drizzle with olive oil and season with kosher salt and pepper.
- Roast until the stalks are soft but not mushy, about 12 minutes.
- Add asparagus stalks to a high powered blender and pour in vegetable 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.
- Blend for 30 seconds just to help incorporate the dairy.
- Serve warm.
Notes
You can use chicken stock for a richer flavor.
Almond milk or half and half can be used in place of heavy cream.
I used a Vitamix high-speed blender which will keep the soup hot while blending. If you do not own a high-speed blender puree the soup and re-heat in a soup pot.
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