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a bowl of roasted asparagus soup

Roasted asparagus soup with gruyere, unbelievably delicious and ridiculously easy to make

  • Author: Tooting Mama
  • Prep Time: 20
  • Cook Time: 75
  • Total Time: 1 hour 35 minutes
  • Yield: 6 as starter, 4 as a main 1x
  • Category: starter, snack

Description

An unbelievably delicious soup that is ridiculously easy to make. This asparagus and gruyere soup will be a family favourite.  Make sure you bookmark this recipe!


Ingredients

Scale
  1. 500g asparagus
  2. 4 cloves of garlic (in their skins)
  3. 1 tbsp olive oil
  4. 50g unsalted butter
  5. 1 onion sliced
  6. 1 leek sliced
  7. A grab of fresh thyme and a couple of fresh bay leaves
  8. 500g new potatoes (sliced, skins on)
  9. 2 litres good-quality vegetable stock
  10. 100g gruyere cheese (grated)
  11. Creme fraiche (a generous dollop per person)
  12. Salt and pepper

 


Instructions

  1. Preheat your oven to 190 degrees celsius
  2. Snap off the woody parts of the asparagus stalks and tip them on to a baking tray. Nestle four cloves of garlic in between the stalks before drizzling on the olive oil. Season with salt. Roast in the oven for 30 minutes.
  3. In a large solid saucepan gently melt the butter.
  4. Now add the sliced onions, leeks, thyme and bay leaves. Cook on low heat until the leeks and onion are soft, and have soaked up the butter. Add more if you need to. This will take about ten minutes.
  5. Now add the sliced new potatoes, and keep cooking.
  6. Once the asparagus is done, take the baking tray out of the oven. Pick out the garlic and set aside. Tip the asparagus into the slowly cooking leeks, onion and potatoes.
  7. Squeeze the garlic out of their skins and add to the pot.
  8. Add the vegetable stock to the saucepan, bring to a boil before lowering the heat, and with the lid on, gently simmer the soup for about 30 minutes.
  9. Do make sure to taste the soup, and add salt until you get a taste you like.
  10. When finally cooked, the fun begins. Using a hand blender, or another blending instrument of your choice, whizz up the vegetables – you will get a thick pale greyish-green soup.
  11. Now add the grated gruyere and stir into the soup.
  12. Get ready to serve. Once you have ladled in a generous helping of soup into a bowl, add a liberal dollop of creme fraiche and stir into the soup. 
  13. Best savoured with a thick slice of crusty bread.

Keywords: roasted asparagus soup