Roasted Asparagus Soup

Creamy and rich, this roasted asparagus soup is made with potatoes, celery and shallots. It's full of flavor, topped with sour cream and crispy prosciutto. 

I had a completely different plan for this post but when I saw the skinny little asparagus on offer at my local supermarket, I had to pivot. The little guys wouldn’t have made a great baked dish – my original intention - but I did think they would add a lot of flavor to a soup, especially if I roasted them.

And since I was preparing this as part of our New Year’s Eve menu, a dollop of sour cream and some leftover prosciutto from Christmas seemed like a good addition to fancy it up. 

Roasted Asparagus Soup

This recipe is adapted from one on Food52. It makes four servings. If you don't have white pepper, by all means sprinkle in some cayenne or black pepper. The soup won't be as purely green but taste matters more!

Ingredients 

1 tablespoon olive oil

1 lb or 450g green asparagus, trimmed

2-3 pinches flakey sea salt

8 oz or 225g waxy potatoes (like Yukon golds)

1 stalk celery

1 clove garlic

1 small shallot

2 tablespoons butter

4 cups or almost 1 L chicken or vegetable stock

White pepper, to taste

Optional garnishes:

Sour cream

Prosciutto or bacon, fried till crispy with a drizzle of olive oil

Method

Heat the oven to 400°F or 200°F. Drizzle the asparagus with the olive oil, using a basting brush to make sure they are coated all over with the oil. 

Sprinkle with flakey sea salt then roast for 15 minutes. 

While the asparagus are roasting, peel and cut your potatoes in pieces. Mince the garlic and finely chop the celery. Thinly slice the shallot.

When the asparagus are done, leave them to cool a bit, then cut into pieces, setting aside 8 tips to use later for garnish when you serve. 

In a large pot that will hold all of your ingredients, melt the butter and cook the shallots, celery and garlic over a low heat, until soft.

Stir in the potatoes and stock. 

Turn up the heat, bring to a boil, then simmer, uncovered, until the potatoes are tender, about 10 minutes.

Remove from the heat and stir in the asparagus.

Process in a blender, in batches, or with a stick blender in the pot until smooth. 

I used a stick blender and noticed that some of the more fibrous bits of asparagus were getting caught on the blades. I decided, in the interest of making this a smooth soup, to strain it. I poured it through a small colander first and then put it through a fine strainer, mashed all of the liquid out and discarded the fibers. If you don’t mind the bits in your soup, you can skip this step. 

Season to taste with the salt and white pepper. 

Garnish each serving with a dollop of sour cream and a few crispy bits of prosciutto or bacon, if desired. Put two crossed asparagus tips on top of each serving.

Enjoy!

Happy New Year and here we go again, starting at A for the 2025 rendition of the Alphabet Challenge! Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the great A recipes in the links below. 

• Jolene’s Recipe Journal: Aglio e Olio Pasta
• Sneha’s Recipe: Aloo Phulkopir Dalna 
• Karen’s Kitchen Stories: Apple Latkes 
• A Day in the Life on the Farm: Apples and Greens with Apple Vinaigrette 
• Blogghetti: Apple Pie Tacos 
• Magical Ingredients : Artichoke Baby Greens Dip 
• Mayuri’s Jikoni: Avocado, Bean & Mango Salad 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Parmesan Acini di Pepe with Potatoes 
• A Messy Kitchen: Dianna’s Almond Cake 
• Food Lust People Love: Roasted Asparagus Soup 

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