Roasted Asparagus Soup

Roasted Asparagus Soup


For asparagus
1 pound asparagus, ends trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For soup
1 tablespoon olive oil
1 white onion, roughly chopped
2 garlic cloves minced
1 russet potato, peeled and diced
3 ounces baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon black pepper plus more for serving
3 cups vegetable stock
Minced chives for serving
Flaky sea salt for serving


Preheat the oven to 425 degrees F.

Toss the asparagus, olive oil, salt and pepper on a sheet pan and spread into a single layer. Roast for 8 minutes until the asparagus turns bright green. Let it cool for a few minutes, and then cut the stalks into 2-inch long pieces. Reserve about 8-10 asparagus tops to garnish the soup.

For the soup, heat olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic and continue cooking until fragrant, about 1 minute. Add the potatoes, spinach, salt, pepper, asparagus and stock. Bring to a boil, reduce heat and simmer for 15-20 minutes, until the potatoes are tender.

Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat before serving. Divide into bowls and top with the reserved asparagus tops, fresh chives, flaky sea salt and pepper.