Roasted Asparagus Soup

Had a long day at work (on a Saturday, no less), so on my way home, was thinking about something light and comforting for supper. Had seen a recipe for Asparagus Soup in my Prevention magazine, so stopped at the grocery store to pickup some fresh asparagus.

Of course, instead of measuring, I just guesstimated the chicken broth and put in way too much. So what’s a person to do… I pureed a can of Cannellini beans to thicken the soup and it turned out great. So here’s my twist on the recipe.

Roasted Asparagus Soup

2 lb. fresh asparagus, ends trimmed
4-6 cloves garlic, minced
1 large onion, chopped
2 Tbsp butter
1 Tbsp Extra Virgin Olive Oil
3 1/2 cups chicken broth (or whatever you happen to dump in the pot, as was my case)
1 tsp. sea salt
1/4 tsp. ground pepper
8 oz. baby portebella mushrooms, sliced (original recipe called for shiitake mushrooms, but didn’t have any)
1 can Cannellini beans, drained and rinsed

Preheat oven to 425.
Take 9 x 13 inch pan, lay asparagus in. Mix together with salt, olive oil, and garlic. Bake for 15-20 minutes or until starting to brown.
Melt 1 Tbsp. butter in pan and saute mushrooms until golden (5-6 minutes). Remove and place in a separate bowl/plate.
Melt rest of butter in pan and saute onion until starting to carmelize… 10-12 minutes.
When asparagus is done, remove tips from half of them and set aside.
Mix asparagus, beans, broth in small pot and puree using an immersion blender.
Add mushr0oms and pepper.
Bring to boil. Season w/ additional salt and pepper as desired.
Garnish with reserved asparagus tips.

Hope you enjoy this as much as I did. Could’ve eaten the whole pot, but figured I should share. I’m sure you can come up with your own twist also

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