My dad grew up hating asparagus, it's the one vegetable I never had growing up. The first time I had it was after college. But I love them today and I think this soup is all about celebrating spring. The asparagus is roasted to crisp up the edges and help add a roasted flavor into the soup. The cream makes the soup silky smooth and truly addictive. I think my dad would even give this one a try.
- 1 bunch Asparagus
- 3 cloves Garlic roasted
- 2/3 Onion diced
- 2/3 Cup Cream
- 6 Cups Chicken broth
- 3/4 Cup Chardonnay
- 1 T Herbs de Provence
- 3 TB Olive oil plus 1 T
- 1 T Salt
- 1/2 T Pepper
- Preheat oven to 350 degrees.
- In a sheet pan, coat the asparagus with 1 TB oil and sprinkle with some salt. Place in the oven for 15 to 20 minutes.
- Peel the garlic and wrap in tin foil along with 1 T olive oil. Place in the oven along with the asparagus. Cook for about 10-15 minutes.
- In a pot over medium heat, add the remaining olive oil and warm for a few minutes.
- Add the onions to the pot and cook for 8-10 minutes.
- Remove the asparagus from the oven and place on a cutting board. Chop off the tops of the asparagus and save for later. Chop the stalks into 1 to 2 inch sections and put into the pan with the onion. Cook for another 5 minutes.
- Add the garlic and herbs de provence to the pot and cook for 1 minute.
- Add the wine and cook for 4-5 minutes, until it reduces.
- Add the broth to the pot. Cover and cook for 20 minutes.
- Pour the soup into a blender and puree until smooth, about 2 minutes on high. Strain the soup through a chinois, or a fine mesh strain, back into the pot.
- Add cream and asparagus top and cook for another 15 – 20 minutes, uncovered.