a quick hello and a beautiful bowl of spring green asparagus soup to warm up from the grey days we've had recently (even though the sun is shining this afternoon). it's super simple and a great way to use up extra vegetables.
we're excited about a project we're working on with uppercase magazine - can't wait to share! have you seen jen's new project, the makers? all the creative people in brooklyn and what they're making are so inspiring! also, have you seen this behind the scenes video from ban.do? fun, sparkly and pretty as always.
Roasted Asparagus Soup
serves 2
4 cups coarsely chopped asparagus
3 cloves garlic, smashed
1 onion, coarsely chopped
1 tbs olive oil
1 1/2 cups chicken stock
1/2 cup heavy cream or milk
salt & pepper
preheat oven to 400 degrees F. toss asparagus, garlic, onion and olive oil on a sheet pan and season with salt and pepper. roast 20 minutes or until tender. transfer to a food processor or blender and add stock and cream. puree until smooth and season to taste. serve warm or chilled.
