How to Make Asparagus and Garlic Soup

When it’s cold outside and the sky is gloomy, the last thing you want to do is bundle up the family and walk through the rain or snow to get dinner at a restaurant.  With the right ingredients from your friendly local supermarket, you can make a tasty soup that will help you avoid the chill of winter’s coldest nights. 

Asparagus and roasted garlic soup is a unique and healthy blend of winter’s best ingredients that will warm up your tummy, and your home.  It’s an easy way to make soup the whole family will love for a cozy night in.

Ingredients:

3 heads of garlic, skin removed

1 pint extra virgin olive oil

3-4 sprigs of fresh rosemary

1 large onion, peeled and finely sliced

1 pound asparagus, cut into 2″ pieces

1 tablespoon plain flour

1 1/2 pints vegetable stock

Salt and white pepper to taste

1/4 pint cream

For Garnish:

2 tablespoons chopped parsley

Grated zest of 1 lemon

Steps:

The day before you prepare the soup, roast the garlic in a small baking sheet for about 15 to 20 minutes.  Once the garlic has cooled, place in a jar, along with the rosemary and olive oil.  Seal the jar overnight.

The next day, heat 4 to 5 tablespoons of the oil from the jar in a saucepan until hot.  Cook the onion in the pan about 5 minutes, until soft. 

Remove 4 cloves of the garlic from the jar, peel and chop; add to the onions and cook about 5 more minutes.  Add asparagus and cook another 2 minutes.  Gradually add the stock and bring to a boil, simmering gently for about 20 minutes.

Now, it’s time to finish up the soup.  Cool the liquid a little and then puree until very smooth.  Add the cream and reheat gently until warm.  Season and garnish to taste, and then serve.