This post feels a bit like an awkward first date. My inclination is to comment on the weather (which sucks) and how the seasons are finally changing (slowly), but in truth there have been heavier things weighing on me the last couple of months. It’s amazing to see how unhappiness in one area of your life can completely wipe away the joy you find in the others, but am happy that I’ve made the decision to choose to pursue joy, even if it means things are a bit up in the air at the moment. Spring is the season of rebirth & growth after all.
– 2 lbs Asparagus, trimmed and chopped into 2 inch pieces
– 4 cloves roasted garlic (learn to roast it here!)
– 1/2 Onion, chopped
– 1 1/2 cups Vegetable Broth
– 2 cups Milk
– Juice from 1 Lemon
– Salt & Pepper
– Extra Virgin Olive Oil
Preheat oven to 400 degrees. Spread asparagus on a baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Roast in oven until tender, about 25 minutes. While the asparagus is roasting, saute the chopped onion in a saute pan with a bit of olive oil and salt until tender. Combine the roasted asparagus and sauteed onion in a large sauce pan. Top with vegetable broth and using a hand blender, blend the broth with the asparagus and onion until it begins to liquify (you can also use a blender). Add the milk and continue to blend, seasoning with salt and pepper as you go. Finish with fresh lemon juice. Over low heat, bring the soup to a simmer for an additional 10-15 mins or so. Remove from heat and strain soup with a mesh cone strainer. Garnish with a bit of creme fraiche and toasted pinenuts and serve hot.