Creamy Asparagus Soup in a Bread Bowl
Ingredients
Scale
- 8 – 10 asparagus spears, chopped into bite sized pieces (tough ends snapped off)
- 2 tbsp Olive oil
- a pinch of sea salt
- 2 cloves of garlic, crushed
- 1 leek, chopped
- 2 small shallots, chopped
- 2 potato, peeled and chopped
- 6 cups of vegetable stock {or any kind of stock you want}
- 1 cup of sliced mushrooms
- bread bowls for serving
Instructions
- Preheat oven to 400ºF.
- Toss chopped asparagus in 1 tbsp olive oil, sea salt and 1 crushed garlic clove.
- Spread asparagus on a baking sheet covered with parchment paper and roast for 15-20 minutes.
- In a soup pot, heat a tablespoon of olive oil over medium heat, add chopped leek, 1 clove of crushed garlic and shallots.
- Cook, stirring frequently, for 8 minutes.
- Pour in stock to pot and add chopped potatoes.
- Bring to a simmer, cover and cook for another 10 minutes.
- Allow soup to cool, then puree until smooth in a blender.
- Add soup back to pot, stir in roasted asparagus and reheat.
- Serve in warm bread bowls.