Delicious Roasted Asparagus Soup: A Quick Spring Comfort
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
- Calories
- 250 kcal
- Carbs
- 18.00 g
Ingredients
- 2 poundsjumbo asparagus
- 1onion, chopped coarsely
- 1/2 cupdry white wine
- 2 tablespoonsunsalted butter
- 2 tablespoonsall-purpose flour
- 4 largeegg yolks
- 1/4 cupfresh lemon juice
- —Kosher salt
- 5 tablespoonsextra-virgin olive oil
- —Freshly ground pepper
- 1 poundoyster mushrooms, torn into small pieces
- —Chopped dill and dried oregano, for garnish
Instructions
- 1
Peel and trim the asparagus. Cut the stalks diagonally into 1/4 inch thick pieces; keep the stems and peelings. In a saucepan, combine the asparagus trimmings, onion, wine, and 6 cups of water. Bring to a boil, then cover and simmer over moderately low heat until the asparagus trimmings are tender, about 60 minutes. Pour the mixture into a blender and puree until as smooth as possible. Strain the broth through a fine sieve, pressing on the solids. Clean the pan.
- 2
Preheat the oven to 450°. Melt the butter in the saucepan over moderate heat. Whisk in the flour and cook until golden brown and nutty-smelling, about 3 minutes. Whisk in the asparagus broth until smooth and bring to a gentle simmer.
- 3
In a medium bowl, whisk the egg yolks with the lemon juice. Gradually mix in 1/4 cup of the hot broth, then whisk in half of the remaining broth. Return this mixture to the saucepan and simmer, whisking often, until hot. Season with salt.
- 4
On a rimmed baking sheet, mix the sliced asparagus with 2 tablespoons of oil and season with salt and pepper. Roast for about 8 minutes, stirring, until the asparagus is golden but still slightly firm.
- 5
In a nonstick skillet, heat the remaining 3 tablespoons of oil. Add the mushrooms and cook over moderately high heat until golden and crisp, about 8 minutes.
- 6
Transfer the roasted asparagus to shallow bowls. Pour the soup over the asparagus and top with the mushrooms. Garnish with dill and oregano before serving.