Recipe: Delicious Brad's creamy roasted asparagus soup

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Brad's creamy roasted asparagus soup

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We hope you got benefit from reading it, now let’s go back to brad's creamy roasted asparagus soup recipe. You can cook brad's creamy roasted asparagus soup using 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Brad's creamy roasted asparagus soup:

  1. Use 2 of bunches asparagus, about 1 1/2 lbs.
  2. You need 2 tbsp of Creole seasoning.
  3. You need 2 tbsp of olive oil.
  4. Prepare 1/2 cup of unsalted butter, do not use margarine.
  5. Prepare 1 small of onion chopped.
  6. Provide 3 clove of garlic, minced or pressed.
  7. Get 2/3 cup of all purpose flour..
  8. You need 1 1/2 cup of heavy cream.
  9. Provide 3 of or 4 cups of milk depending on desired consistency..
  10. Use 1 tbsp of celery seed.
  11. Get 1 of salt and pepper to taste.
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Steps to make Brad's creamy roasted asparagus soup:

  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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Process the mixture in a blender to puree the vegetables. Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil).

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