Recipes|Featured Main
Roasted Asparagus and Artichoke Soup
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT1H20M1 Hr 10 Min
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Yield:4-6 Servings
Ingredients
- 2 pounds fresh asparagus
- 1 (14 ounces) can artichoke hearts, drained
- 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
- ¼ teaspoon pepper
- 1 pint heavy cream
- Parmesan cheese, feta cheese or crème fraiche to serve
- 907.18g fresh asparagus
- 1 (396.89g) can artichoke hearts, drained
- 25.56g olive oil
- 12.78g crushed garlic
- 2 sprigs fresh basil
- 8.52g each fresh oregano and rosemary
- 25.56g butter
- 453.59g sweet onions, chopped
- 25.56g flour
- 236.59ml dry white wine
- 1.14L chicken or vegetable stock
- 4.26g kosher salt
- 1.07g pepper
- 0.57L heavy cream
- Parmesan cheese, feta cheese or crème fraiche to serve
Roasting the asparagus and artichoke hearts highlights their flavors and adds richness to this soup. The fresh herbs and cheese bring a bright finish to each bite, making this perfect for lunch or dinner!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Wash asparagus, snap off hard ends and chop into 1-inch pieces. Toss with artichoke hearts, olive oil, garlic and herbs. Roast on a sheet pan for about 30 minutes.
STEP 3
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).
STEP 4
Add roasted asparagus and artichokes and stir. Stir in flour and cook for 2 minutes.
STEP 5
Add wine and reduce by half. Add stock, salt and pepper. Bring to boil, then reduce heat and simmer for 20 minutes.
STEP 6
Add cream. Blend with a hand blender until smooth and serve with cheese or crème fraiche.