Roasted Asparagus Soup with Preserved Lemon

27 May

We served this at a local fundraising dinner and again at a winery party – and folks were swooning in the isles. This simple soup is a seasonal winner; easy to make but distinctive and unique, with flavor that stands out over a normal roasted veggie soup.

  • 3.5 lbs asparagus
  • Olive oil
  • Salt, pepper
  • 3.5 cups broth (we made an herb/leek broth)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbs thyme, chopped fine
  • .75 cups grated Parmesan
  • .5 cups heavy cream
  • 4 Tbs preserved lemon, pureed
  • 4 Tbs butter
  • 1.5 c half and half

Trim  asparagus, season with olive oil, salt, and pepper. Roast at 350 degrees until cooked through. Let cool then chop into 1” pieces. Sauté onion, garlic, and thyme in butter. Add asparagus and sauté another few minutes to heat everything through.

Add broth, bring to simmer.

Add parmesan, half and half, and heavy cream. Stir to combine.

Add preserved lemon paste. Stir to combine.

 

Transfer soup to bowl of a food processor and puree to desired consistency. Served heated or chilled.

 

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