Roasted Asparagus and Artichoke Soup

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  • 2 pounds fresh asparagus
  • 1 (14 ounce) can artichoke hearts
  • 2 tablespoons olive oil
  • 1 tablespoon crushed garlic
  • 2 sprigs fresh basil
  • 2 teaspoons each fresh oregano and rosemary
  • 2 tablespoons butter
  • 1 pound sweet onions, chopped
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 quart chicken or vegetable stock
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 pint heavy cream
  • Parmesan cheese, feta cheese or crème fraîche to serve


Preheat oven to 350°F.
Wash asparagus, snap off hard ends and chop into 1-inch pieces.
Toss with artichoke hearts, olive oil, garlic and herbs.
Roast for about 30 minutes.
Melt butter in a large, heavy pot.
Add onions and sauté over high heat.
When onions start to brown, reduce heat to medium-low and keep cooking until golden brown (about 15 minutes).
Add roasted asparagus and artichokes and stir.
Stir in flour and cook for 2 minutes.
Add wine and reduce by half.
Add stock, salt and pepper.
Bring to boil, then reduce heat and simmer for 20 minutes.
Add cream. Blend with a hand blender until smooth and serve with cheese or crème fraîche.

Recipe from Central Market Shoreline - Culinary Resource Center
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