Roasted Asparagus Soup with Goat Cheese
Comments: Roasting asparagus is easy to do and it seems to intensify its flavor beautifully.
This soup is equally delicious served hot or cold.
Using a blender, rather than a food processor to puree the soup, results in a smoother texture.
Servings: 4 to 6
  • 2 1/4 pounds [1 kg] thin fresh asparagus spears
  • 2 tablespoons [30 g] butter, melted
  • 6 cups [1.5 L] chicken broth
  • 1 1/2 cups [375 mL] chopped onion
  • Salt and ground black pepper, to taste
  • 3 ounces [90 g] goat cheese
  • 2 tablespoons [30 mL] freshly chopped chives
  • Preheat oven to 200C [400F].
  • Brake and remove hard end of asparagus spears.
  • Rinse asparagus tips under cold running water.
  • Well drain asparagus tips.
  • Evenly arrange asparagus tips side-by-side onto a baking sheet.
  • It does not matter if they overlap somewhat.
  • Evenly drizzle with melted butter.
  • Roast asparagus tips into preheated oven, for 15 to 18 minutes according to the thickness of the spears, turning them once or twice using a spatula, until very tender.
  • Remove from oven.
  • Reserve 12 of the nicest asparagus tips to decorate.
  • Roughly chop remaining asparagus tips.
  • Pour chicken broth into a medium casserole; add chopped onion.
  • Bring to a boil over high heat.
  • Lower heat to medium-low; leave to simmer, covered, for approximately 5 minutes, to soften the onion.
  • Add asparagus pieces.
  • Puree mixture in batches into a blender until fairly smooth.
  • If serving hot, return puree to rinsed-out casserole.
  • Reheat over medium-high heat until simmering.
  • Season to taste with salt and pepper.
  • If serving cold, refrigerate soup covered until chilled.
  • Season to taste with salt and pepper.
  • Laddle hot or cold soup into individual soup bowls.
  • Center one spoonful goat cheese on top of each serving.
  • Evenly sprinkle each serving with freshly chopped chives.
  • Evenly top each serving with 3 or 2 of reserved asparagus tips.