I was a little skeptical when I saw this recipe. It's not my usual dish, but I was very pleasantly surprised. It was a great use of asparagus for a nice, light lunch. Another great recipe from the "
Our Best Bites: Savoring the Seasons" cookbook. THANK YOU girls!
Creamy Roasted Garlic & Asparagus Soup
By: Our Best Bites
This light and creamy soup is a subtle and elegant addition to any springtime meal. It's a great accompaniment to sandwiches and salads, or you could even serve it alongside a quiche.
Ingredients:
1 head garlic
2 Tbsp EVOO, divided
1 1/4 tsp plus 1/8 tsp Salt, divided
1/2 t black pepper, divided
1 pound asparagus (tough ends removed), chopped into 1" piece
2 Tbsp butter
1 medium onion, chopped (about 1 cup)
2 cups milk
1/4 cup flour
3 oz low-fat cream cheese
4 cups chicken broth
1 cup freshly grated Parmesan cheese
Directions:
- Preheat oven to 425 degrees F. Remove outer papery skin from garlic head, leaving cloves intact. Slice off top 1/3 of garlic head. Discard or save for another use. Place remaining clove on an 8x8" piece of foil. Drizzle with 1 Tbsp oil and sprinkle with 1/8 tsp each of salt and pepper. Pull edges of foil up around garlic and squeeze together at the top. Place foil bundle directly on oven rack and set timer for 15 minutes.
- Place asparagus on a foil-lined rimmed baking sheet. Toss with remaining Tbsp oil and sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Spread evenly on baking sheet. After garlic has cooked 15 minutes, use a potholder to pick up the foil bundle and place it (still wrapped) on the baking sheet with asparagus. Place baking sheet in oven and roast the asparagus about 20 minutes, or until asparagus is tender and can be easily pierced with a fork.
- While asparagus and garlic are roasting, heat butter in a large stockpot over medium heat. Add chopped onion and sauté until tender, about 3-4 minutes. While onion is cooking, combine milk, flour, 1 tsp salt,1/4 tsp pepper and cream cheese in a blender and process until smooth; add to pot. Cook on medium heat, stirring continuously, until slightly thickened, about 2-3 minutes. Add chicken broth. Bring to a boil and then reduce heat and cook over medium heat until slightly thickened, about 3-5 minutes.
- Remove asparagus and garlic from oven. Carefully squeeze the garlic head with your hand and use a spoon to scoop individual garlic cloves and add them into soup pot. Add roasted asparagus and use an immersion blender to blend until smooth. Alternately, place soup in blender and blend in batches until completely smooth and pale green in color. Add Parmesan cheese to the hot soup and stir until smooth. Serve with sandwiches or a salad.
