Brad's creamy roasted asparagus soup

the roasted flavor works great in this recipe. i roast my asparagus until it gets a little char.


  1. 2 bunches asparagus about 1 1/2 lbs
  2. 2 tbsp Creole seasoning
  3. 2 tbsp olive oil
  4. 1/2 cup unsalted butter do not use margarine
  5. 1 small onion chopped
  6. 3 clove garlic minced or pressed
  7. 2/3 cup all purpose flour
  8. 1 1/2 cup heavy cream
  9. 3 or 4 cups of milk depending on desired consistency
  10. 1 tbsp celery seed
  11. 1 salt and pepper to taste


  1. wash asparagus chop off tough ends and discard place in a roasting pan and drizzle with olive oil sprinkle creole seasoning over mix and roast in the oven at 400 for 20 – 30 min stir half way through
  2. when done remove and put in a large stock pot just cover with water and bring to a boil boil for 10 min drain asparagus and reserve stock let asparagus cool
  3. in the same pot melt butter add onion and garlic saute for 6-7 min add flour and make a roux stir constantly for about 5 minutes
  4. when asparagus is cool enough to work with put in blender with enough stock to puree add puree back to the stock and add cream mix well
  5. slowly add this mix to the roux a little at a time stir the entire time until all mix is incorporated let bind over med heat a couple minutes should be a thick chowder
  6. add celery seed and salt and pepper to taste bring mix to a bubble add milk until you ger the desired consistency i like mine a little thicker but add milk for a creamy soup
  7. if it gets too thin slowly sprinkle more flour in until thick enough heat through and serve

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