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Mother's Day Luncheon |
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Roasted Asparagus Soup
Roasted green onions give this soup smoky depth.
2 bunches green onions
2 pounds asparagus, trimmed and cut in 2- to 3-inch pieces
1 large onion, cut into thin wedges
3 tablespoons olive oil
1 32-ounce container reduced-sodium chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup half-and-half, light cream, or milk
2 tablespoons snipped fresh dill
Fresh dill sprigs (optional)
Preheat oven to 450° F. Trim root ends from green onions. Cut white parts into 1-inch lengths. Cut green tops into 1-inch lengths and reserve. Place white parts, asparagus, and onion wedges in even layer in shallow large roasting pan. Drizzle vegetables with olive oil. Roast, uncovered, 15 to 20 minutes or until vegetables are charred and tender.
Place half of the roasted vegetables in food processor or blender. Add 1 cup of broth. Cover; process or blend until smooth. Transfer to large saucepan. Repeat with remaining vegetables and 1 cup broth. Stir in remaining broth, salt, and pepper. Heat through. Stir in half-and-half and snipped fresh dill.
To serve, ladle soup into bowls. Top with reserved green sections of onion and dill sprigs. Makes 8 servings.
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