This recipe was one that was honestly pretty random [eh, such is my life]. It sorta developed for practical reasons and turned out way better than expected. Happy accidents! We love those! The idea for this soup evolved from a over supply of fresh asparagus that needed to be used complied with a really crisp fall day. I wanted some soup and needed some comfort. Because lets face it soup is pretty much a security blanket in liquid form. Please sir, I want some more.
My favorite thing about this soup is that when blended or emulsified, the asparagus takes on such a silky-smooth texture. It’s really kind of luscious and unexpected. Roasting the vegetables as a first step builds depth of flavor in a major way. And yes, I use Montreal Steak Seasoning when roasting ANY vegetable. Once you try it, you’ll never want to season your vegetables with anything else. Seriously. It packs a mighty punch.
The pepper jack cheese really kicks it up a notch [I always imagine a small ninja high-kicking when I say that…hiii-yah!] It’s subtle at first, but the heat gradually catches up with you…in a good way! Not in a choking, smoke coming out of your ears, or tearing up way. Promise. It warms the back of your tongue as you swallow and leaves a gentle heat that is insatiable. As always though, if you prefer milder cuisine I’d suggest using a quieter cheese. You know. One that’s not going to give ya any lip ;).
- Begin by roasting your vegetables @ 400 degrees on a baking sheet lined with tin foil.
- Coat asparagus & chopped onions with EVOO & Montreal Steak Seasoning in a medium bowl. Then roast for approximately 10-15 minutes or until vegetables are very tender. Remove and let cool.
- While this is cooling, take advantage of your warm oven and toast up the bread for croutons. I usually spray mine with EVOO before throwing them in the oven. Watch to make sure they don't burn!
- Next begin making your "roux" by melting butter in your soup pot. Once butter is melted add flour and begin whisking to make a paste. Once paste has formed, slowly whisk in almond milk over medium heat. Once this has been combined, bring to a boil.
- Once liquid comes to a boil, reduce heat and add chick broth and roasted vegetables. Cover and let cook for 10-12 minutes stirring occasionally. Don't let it boil!
- Then using an emulsion blender (or by pouring mixture into a blender), blend liquid and vegetables to create a smooth substance.
- Once blended, slowly stir in shredded cheese. Reduce heat to low and allow cheese to melt in completely. Add nutmeg and lemon juice. Stir well.
- Top with chopped parsley, drizzle (lightly) with your favorite EVOO, pile croutons sky high & enjoy!