A simple roasted asparagus and spring onion soup.
I’ve been whiling away the morning trying to decide what to say here, as though soup alone isn’t compelling enough. But, in cooking, a simple approach doesn’t always make for simple flavors. For this velvety asparagus soup I roasted the onions, garlic, and asparagus, and then pureed them with broth. Roasting brought out a caramelized smokiness that was perfect for the pungent/creamy spring vegetables. And though I recommend this soup just as it is, it’s incredibly flexible and would be delicious with countless variations (especially ones involving ramps, leeks, and other spring delicacies). [Read more…]