Made For Us

The beginnings of a Very Green Soup

(My own recipe)

1 bunch asparagus

1 head broccoli with stalks

olive oil

salt

pepper

3 cups chicken broth

1/3 cup half & half

1/3 cup freshly grated parmesan cheese

dash of white wine - optional

Preheat oven to 400.

Cut up broccoli and asparagus to about 2” pieces.  Throw in a bowl.

Add a TBS of olive oil + salt and pepper & mix gently.

Lay out vegetables on flat baking sheet.

Roast for 20 minutes.  You can mix once 1/2 way through, or not, it’s up to you.

Take out of oven.  Add 1/2 cup chicken broth to food processor or blender.  Bit by bit pulse and blend roasted veg with broth.  You may add 1/4 cup if needed half way through.

It should look like fresh light green pesto, chunky.

Heat a swirl of olive oil in big pot.   If wanted, at this point you can add onions/garlic and caramelize a little before adding other ingredients, but I kept my soup simple yesterday.  

Add the remaining broth.  Add pulsed veg. Cover and simmer for 15 minutes.  

Taste.  Add more salt and pepper if needed.

Add half and half (or cream, or milk, or even butter if you’re not counting calories this week).

Add parmesan.  Whisk/Mix gently until incorporated.  You can simmer a bit longer if you want to ensure that everything has come together.  

Serve with bread.