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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Quick to prepare, this soup will warm your soul. The roasted green onions give this soup smoky depth. From Better Homes and Gardens magazine. Ingredients:
2 bunches green onions |
1 1/2 lbs asparagus, cut into 2 to 3 inch pieces |
1 medium onion, cut into thin wedges |
2 tablespoons olive oil |
2 (14 ounce) cans chicken broth |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/2 cup half-and-half or 1/2 cup light cream or 1/2 cup milk |
1 tablespoon snipped fresh dill |
fresh dill sprig (optional) |
Directions:
1. Preheat oven to 450*F.
2. Trim root ends from green onions.
3. Cut white parts into 1-inch lengths.
4. Cut green tops into 1-inch lengths and reserve.
5. Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
6. Drizzle vegetables with olive oil.
7. Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
8. Place half of the roasted vegetables in a food processor or blender.
9. Add half a can of broth.
10. Cover; process or blend until smooth.
11. Transfer to a large saucepan.
12. Repeat with remaining asparagus, onion wedges, and half a can broth.
13. Stir in remaining can of broth, salt, and pepper.
14. Heat through.
15. Stir in half-and-half and snipped fresh dill.
16. To serve, ladle soup into bowls.
17. Top with reserved green sections of onoion and dill sprigs.
18. Makes 6 servings.
19. Enjoy!
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