Brad's creamy roasted asparagus soup. Enjoy the health benefits of one of your favorite flavorful green veggies - roasted in a soup! Once the soup is pureed, return the saucepan to the stove and. Add frozen asparagus (precook if using fresh asparagus) and return to boiling.

Maintaining food hygiene is required for everyone that cooks. Including the recipes offered must utilize healthy components.

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Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. You can cook Brad's creamy roasted asparagus soup using 11 active ingredients as well as 7 steps. Right here is how we accomplish.

Materials for making of Brad's creamy roasted asparagus soup

Directions. of bunches asparagus, about 1 1/2 lbs.
Directions. of Creole seasoning.
Guidelines. of olive oil.
Instructions. of unsalted butter, do not use margarine.
Step by step. of onion chopped.
Step by step. of garlic, minced or pressed.
Directions. of all purpose flour..
Instructions. of heavy cream.
Detaile. of or 4 cups of milk depending on desired consistency..
Detaile. of celery seed.
Directions. of salt and pepper to taste.

You can tell I love creamy soups, right? I think except for Mexican Caldo Tlalpeno soup, my blog has just creamy, silky soups recipes. There is a good explanation for this. As a child, I was really picky when it came to food.

How to Process To Make Brad's creamy roasted asparagus soup

wash asparagus. chop off tough ends and discard. place in a roasting pan and drizzle with olive oil. sprinkle creole seasoning over. mix and roast in the oven at 400 for 20 - 30 min. stir half way through.
when done remove and put in a large stock pot. just cover with water and bring to a boil. boil for 10 min. drain asparagus and reserve stock. let asparagus cool.
in the same pot melt butter. add onion and garlic. saute for 6-7 min. add flour and make a roux. stir constantly for about 5 minutes.
when asparagus is cool enough to work with put in blender with enough stock to puree. add puree back to the stock and add cream. mix well..
slowly add this mix to the roux a little at a time. stir the entire time until all mix is incorporated. let bind over med heat a couple minutes. should be a thick chowder..
add celery seed and salt and pepper to taste. bring mix to a bubble. add milk until you ger the desired consistency. i like mine a little thicker but add milk for a creamy soup.
if it gets too thin slowly sprinkle more flour in until thick enough. heat through and serve..

Ok, picky would be a nice term. That is where this creamy of roasted asparagus soup comes in to play. Plus, it turns out so silky smooth thanks to my Vitamix. You know I have raved about my Vitamix for years and I still stand strongly beside this beast. The motor is literally so strong that it keeps the soup warm.

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