Roasted Asparagus and Broccoli Soup


2 Pounds of Asparagus, Ends Trimmed, Stems Peeled
1 Pound of Broccoli, Stems Peeled, Florets Removed
5 Yukon Gold Potatoes, Peeled & Cubed
1 Bunch of Scallions (Green Onions)
1 White Onion
2 Tablespoons of Roasted Garlic
Juice from One Lemon
6 C. Chicken or Vegetable Broth
1 C. Half & Half
Salt & Pepper to Taste
Olive Oil


Preheat the oven to 450ºF.
Toss the broccoli stems in olive oil, salt, pepper and some garlic powder. Place in the oven at 450 degrees for about 15 minutes.
Toss the asparagus in the left over olive oil mixture and add those to the baking sheet in the oven, stir and roast all for an additional 10 - 15 minutes.

While your broccoli and asparagus are roasting:
Add about 2 tablespoons of olive oil to your stock pot and turn burner to medium.
Dice your onions and chop your green onions and add these to your stock pot, reduce heat to medium low until lightly caramelized.
Add the stock, the potatoes, un-roasted broccoli and the garlic, bring to a boil on high. If necessary, add enough more stock or water to cover the potatoes and broccoli.
Reduce heat to medium and cook until the potatoes and broccoli are fork tender.
Add your roasted broccoli and asparagus and cook until completely tender.
Once your soup is cooked blend with an immersion blender OR transfer, in batches if necessary, to a blender or food processor and puree until smooth.
Return to the stove on medium until reheated then add the half & half and the lemon juice.
Add salt & Pepper to taste.

Serve with a dollop of sour cream and/or some dry sherry.
  Easy, I simply added a nice roasted shrimp to the mix! The soup is already a great pureed sauce so....



1 Pound of Large (31 - 35 Count) Raw Shrimp in Shells
(I buy mine cleaned & deveined, saves time)
Leftover Roasted Asparagus Broccoli Soup
Olive Oil
Roasted Garlic, Smashed Up
Trader Joe's 21 Seasoning Salute
Pinch of Saffron & a few threads for garnish
Sea Salt & Pepper


Baking Sheet


Toss some cleaned, deveined shrimp - in the shell - with olive oil, roasted garlic, Saffron, salt, and pepper.
Roast at 400 degrees for about 6 - 8 minutes or until the shrimp are pink and cooked through.
Set these aside.
Spoon some warm Asparagus Broccoli Soup into a serving spoon.
Top with one warm shrimp.
Garnish with a sprinkle of the Trader Joe's Seasoning Salute and a few threads of saffron.
Serve warm or cold.
I served these up with my Heirloom Tomato Martinis - nice pairing!
Bon Appetit!

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