Wednesday, April 22, 2015

Creamy Roasted Potato and Asparagus Soup


 So I'm not sure what's up with this snow, but any day in the 30's calls for a warm meal. As spring continues to tease us, I figured I would still take a moment to enjoy spring veggies. Asparagus is one of my favorite vegetables, especially roasted, so I decided to turn it into a creamy, delicious soup. The parmigiano-reggiano cheese adds a perfect nuttiness and the plain Greek yogurt provides a wonderful creamy texture. Serve this with crusty bread and you've got a meal that satisfies the whole family (and gets them to eat their vegetables!).

1. Preheat oven to 425. Toss onion, asparagus, potatoes and olive oil together on a baking sheet and spread in an even layer. Season with salt and pepper and roast for 20 minutes.

2. Transfer roasted vegetables to a large saucepan and add cheese, nutmeg, crushed red pepper and vegetable broth. Bring soup to a boil; reduce to a simmer and cook for 10 minutes.


3. Carefully transfer soup to a blender and process for 30 seconds, or until smooth. Pour soup back into the pot and add the Greek yogurt and milk.


4. Cook soup for 10 minutes longer over lot heat. Season with salt and pepper and serve. Garnish with more cheese, if desired.


 Creamy Roasted Potato and Asparagus Soup
Serves 8
 
All you need: 
1 yellow onion, diced
1 bunch asparagus, tough ends removed, cut into pieces
6 baby red potatoes, quartered
2 tablespoons olive oil
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 teaspoon ground nutmeg
Pinch crushed red pepper
4 cups vegetable broth
Salt and pepper, to taste
1/2 cup plain Greek yogurt
1/2 cup whole milk

All you do:
1. Preheat oven to 425. Toss onion, asparagus, potatoes and olive oil together on a baking sheet and spread in an even layer. Season with salt and pepper and roast for 20 minutes.
2. Transfer roasted vegetables to a large saucepan and add cheese, nutmeg, crushed red pepper and vegetable broth. Bring soup to a boil; reduce to a simmer and cook for 10 minutes.
3. Carefully transfer soup to a blender and process for 30 seconds, or until smooth. Pour soup back into the pot and add the Greek yogurt and milk.
4. Cook soup for 10 minutes longer over lot heat. Season with salt and pepper and serve. Garnish with more cheese, if desired.

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