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Roasted Garlic and Asparagus Soup #soup #asparagus #diet #keto #paleo

Roasted Garlic and Asparagus Soup #soup #asparagus #diet #keto #paleo

Delightfully smooth, yet sound and simple to make soup with broiled garlic and asparagus.

Today we're transforming splendidly GREEN vegetables into supper, and the ideal portion of garlic to go with everything.

ometime a week ago my other half asked me the amount he would need to pay for me to make him our preferred Asparagus Soup. To which I answered, "Pay me in SJP shoes, hunny!". <<< all said in Nene's voice.

Clearly, and as per him, I hadn't made that soup for us in over a year, and he was miserable. In this way, so miserable. In this way, what's a wifey to do? The truth is out. I made the soup. … and afterward I requested another pair of shoes.

You all. The adoration I had for my past asparagus soup formula might be surpassed now by this Roasted Garlic and Asparagus Soup. Formula. I can't get enough.

Roasted Garlic and Asparagus Soup #soup #asparagus #diet #keto #paleo

Also try our recipe : CREAMY HAM AND CHEESE CAULIFLOWER SOUP #soup #dietketo #paleo #breakfast #food
Ingredients :

  • 2 pounds asparagus , trimmed
  • 10 garlic cloves , smashed (see notes about using less garlic)
  • 2 tablespoons olive oil
  • salt and fresh ground pepper , to taste
  • 3 cups low sodium vegetable broth
  • 1 cup half & half, OR heavy cream, OR 2% milk
  • cracked pepper and chopped parsley , for garnish
  • shredded cheddar cheese, for garnish optional
  • fresh lemon juice, optional

Instructions :

  1. Preheat oven to 450F.
  2. Line a baking sheet with foil and set aside.
  3. Toss asparagus and garlic with olive oil and season with salt and pepper.
  4. Arrange asparagus and garlic on prepared baking sheet in one layer.
  5. Roast for 12 minutes, or until asparagus is soft, stirring once.
  6. Remove from oven and transfer asparagus and garlic to a blender.
  7. Add broth and half & half/cream/milk.
  8. Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
  9. Transfer soup to a soup pot.
  10. Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
  11. Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
  12. Ladle into bowls. (see notes for making ahead)
  13. Garnish with shredded cheddar cheese, squeeze of lemon juice, and parsley; serve.
Source : bit.ly/2kvrX7d


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