Roasted Asparagus Soup with Black Pepper Buttered Toasts


Easy, fast, and super delicious, 20 minutes is all this homemade soup recipe takes. Perfect for any night of the week! ~Amy

Easy, fast, and super delicious, 20 minutes is all this homemade soup recipe takes. Perfect for any night of the week!
~Amy

Roasted Asparagus Soup with Buttered Black Pepper Toast

Soup:
6 cups chicken stock
1 pound asparagus, stems removed
1 cup milk
1/2 cup sour cream
7 tbsp flour
1/4 tsp coarse ground pepper
Sea salt
Olive oil

Toast
6-8 artisan country french bread, sliced
Butter
Fresh cracked pepper

Preheat oven to 400 degrees

On a parchment lined sheet, lightly drizzle olive over asparagus toss together and lay out in a single layer. Sprinkle with sea salt and fresh cracked pepper. Place in oven and cook 5-7 minutes or until tender crisp. Set aside

In a large saucepan, bring chicken stock to a boil.
In a separate bowl, whisk together milk and sour cream until smooth. Whisk in flour and pepper, blending well.

Whisk milk mixture into chicken broth, and bring back to a boil. When thickened add asparagus. Bring up to a simmer. Blend with a hand blender or carefully transfer to a blender and pulse until desired consistency.

Toast bread in toaster until golden brown, butter and top with cracked pepper.

Makes 4-6 servings

Recipe by Amy Richardson

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