ROAST ASPARAGUS SOUP AND SWEET CREAM BISCUITS
The first spring asparagus—probably eat the whole bunch, maybe without even cooking! But the season rolls along and the stalks get more mature—and need a bit more prep. The flowering tips are still soft and full of flavor—the stalks need snapping, but no need to discard them. Roast them right along with the tender parts and you have the beginnings of a delicious springtime cold soup. Some broth, a little seasoning, a splash of cream—-and you’ll want to try these 15-minute Sweet Cream Biscuits alongside, to make a quick and easy lunch or light supper. Recipes serve 2-3.
For soup:
- 1 bunch of asparagus, about a pound
- ½ cup water
- 1-2 tblsp olive oil
- 2 cups chicken or vegetable broth
- Salt and pepper
- chives
For biscuits:
- ¾ cup self-rising flour, plus 2 tblsp separate
- ½ cup heavy cream
Preheat oven to 425’. Wash and thoroughly dry asparagus, then snap off tender tops. Spread all pieces on foil lined sheet—drizzle with oil and season liberally with salt and pepper. Toss well to coat. Roast for about 5 minutes at 425’ until just fork tender. Use some of the tops as a dinner side or in a salad—use any leftovers in the soup. Roughly chop remaining asparagus pieces—combine with water and simmer for about 15 minutes. Using an immersion blender or a food processor, purée asparagus with any remaining water. Push purée through sieve into saucepan, scraping frequently, until pulp is almost dry–discard pulp. Add 2 cups of broth and simmer for about 10 minutes—adjust seasonings and chill in fridge. Add ½ cup light cream or ½ and ½ just before serving. Top with a few chopped chives.
Biscuits:
Pre-heat oven to 450’ and line small sheet with parchment. Combine flour and cream. Using one hand, mix until shaggy dough forms. Add a little of the reserved flour and knead lightly in the bowl. Divide dough into 6 balls—then flatten to 3” disks. Bake at 450’ for 9-10 minutes. Serve warm.
The Kitchen Hive
