Roasted garlic asparagus parmesan soup

Updated at: Thu, 17 Aug 2023 02:48:57 GMT

Step 1

Pre-heat oven to 350°.

Step 2

Place 52 cloves peeled garlic in a small roasting pan. Pour in 4 tbs. Evoo. Top with a bit of salt and pepper. Stir thoroughly. Cover in foil. Bake for 45 minutes. Set aside to cool.

Step 3

In medium soup pot, melt 4 tbs. Unsalted butter.

Step 4

Add sliced onions to pot. Saute over md-hg heat for 6 minutes.

Step 5

Add roasted garlic cloves (save the evoo), 36 cloves raw garlic and chopped asparagus to pot. Cook 3 minutes.

Step 6

Add chicken stock, thyme, and rosemary and simmer on low for 20 minutes.

Step 7

Blend veggie and stock mixture in a blender until pureed. Add back to pot.

Step 8

Stir in 1 cup parmesan cheese and whipping cream. Simmer for 10 minutes until well blended. Add juice of 4 lemon wedges, stir thoroughly. Salt and pepper to taste.

Step 9

I poured the roasted garlic evoo into a sm bowl, added pinch of chili flakes, basil, salt pepper and a dash of thyme. Served this drizzled over French bread to dip in the soup.

Step 10

Serve with lemon wedges and extra parmesan to top.

Step 11

Boil asparagus tops in small pot of water for 10 minutes. Blanch in ice water immediately. I dropped a few of these on top each bowl of soup.

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