I am sure the conversation went something like “We’re having asparagus soup for dinner. Can you please toss the onions and peppers in the oven before you leave?” However, when I looked in the oven, I found asparagus roasting. This turned out to be a beautiful happy accident, as roasting truly brought out the flavor in the asparagus. Bon Appétit.
- 2 bunches asparagus
- 3 tablespoons unsalted butter
- 1 onion
- 3 cloves of garlic
- 6 C. chicken broth
- 1 roasted red bell pepper
- 2 caps full of Herb Farm NW: Pike Place Herbs
- Juice of one lemon
- 1/4 cup grated Parmigiano-Reggiano
Preparation: Roast asparagus for 30 minutes until slightly charred and fragrant. In food processor, add onions, garlic, roasted bell pepper (this is your mirepoix). Pour olive oil in Dutch oven over medium heat, place mirepoix in Dutch oven and sauté five minutes until garlic is fragrant. Add the roasted asparagus to the pot, along with the chicken broth and one to two lids of Herb Farm NW: Pike Place Herbs. Bring to a boil, then cover and turn heat down to low. Simmer for about 15 minutes until vegetables are very tender. Purée the soup with an immersion blender until completely smooth. Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano.