Are you looking for a simple, yet delicious soup for dinner? This Creamy Roasted Asparagus Soup with Crispy Truffled Mushrooms may be just what you are looking for.
As the days grow shorter and the air gets cooler, is there anything better than a bowl of soup? Other than my dogs curled up at my feet, I cannot think of much that warms my soul like soup.
Asparagus soup is really easy to make. Roasting the asparagus is the most time-consuming aspect of the recipe. Other than crisping the mushroom slices, it is really just a matter of heating and blending the ingredients together.
Important tips
And though it is very easy to make, there are a few small details to cover to ensure your soup comes out perfect!
First, make sure you trim the asparagus stalks to remove the hard or “wood-like” portion of the stalk. For the batch of soup I made, I had to remove the lower third of the stalk. It took roughly three pounds of asparagus to yield the two pounds needed for the recipe.
Second, I recommend using a white or yellow onion rather than a red onion. This is really for two reasons. The first is that red onions tend to have a stronger flavor that some people find offensive. The second reason is that the purple / red color of the onion may cause the soup to lose the beautiful green color of the asparagus.
Third, a squeeze of lemon really brightens up the soup. Two or three tablespoons is plenty.
Lastly, adding a little white truffle oil to the crispy mushrooms elevates this soup to a whole new level. A little truffle oil goes a long way, so do not use more than I recommend. I love the aroma of white truffle oil. It is intoxicating!
I like to serve the Creamy Roasted Asparagus Soup with Crispy Truffled Mushrooms with some type of toasted bread or breadsticks. Tonight, I grilled angled slices of a French baguette, rubbed with a clove of garlic and brushed with a little olive oil. My Easy Rustic Whole Wheat Bread is perfect as well!
Enjoy!
The perfect soup as the days grow shorter and the temperature falls. White truffle oil elevates the crispy mushrooms and gives this easy soup a wonderful aroma to complement the roasted asparagus. Preheat the oven to 350 degrees. Arrange the asparagus, garlic cloves, and chopped onion on a cookie sheet. Drizzle 1 to 1 ½ tbsp of olive oil on the asparagus, garlic, and onions and toss to coat. Sprinkle 1 tsp of salt and pepper on the asparagus, garlic, and onions. Place in the oven and roast for 25 minutes. While the items are roasting in the oven, prepare the crispy mushrooms. In a frying pan, heat 1 tbsp of olive oil. Put the thinly sliced mushrooms and shallots in the frying pan. Stir quickly to coat the mushrooms and shallots with the oil…then be patient. Let the mushrooms and shallots cook in the olive oil until you see them start to caramelize (turn golden brown). This may take a couple minutes. Turn the mushrooms and allow the other side to caramelize. Stir more frequently and cook the mushrooms and shallots until they are crispy and set aside. Remove the asparagus, garlic, and onions from the oven. Cut the tips (top 2 inches) off 12 to 18 spears of asparagus and set aside. Traditional Stovetop In a large saucepan, heat the vegetable broth, coconut milk, and ginger powder on medium high heat until the liquid is about to come to a boil, stirring occasionally. Add the asparagus, garlic, and onion to the saucepan and cook on the stovetop for 5 to 6 minutes, uncovered. Using either an immersion blender or a standard blender, blend all ingredients until fully blended. Squeeze the juice of one lemon into the soup. Add salt to taste and then quickly blend for 30 seconds. Vitamix Place the vegetable broth, coconut milk, ginger powder, asparagus, garlic, and onion in the Vitamix and set to Hot Soups and turn on. Let it run until it stops automatically. Let the hot soup rest for 5 to 10 minutes. This will eliminate or reduce the foaminess. Squeeze the juice of one lemon into the soup. Add salt to taste and then quickly blend for 30 seconds. Plating Add the truffle oil to the pan with the mushrooms and shallots and toss. Serve in a shallow bowl with 2 or 3 asparagus tips and crispy mushroom slices. Consider serving with grilled French baguette, rubbed with a fresh garlic clove and brushed lightly with olive oil.Creamy Roasted Asparagus Soup with Crispy Truffled Mushrooms
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