Monday, April 30, 2012

The Food Matters Project: Roasted Asparagus & Sweet Potato Soup

photo by scott haydon

I didn't participate in last week's Food Matters Project recipe. As much as I love whole wheat anything, we're taking a break from grains for the time being. We're also taking a break from lentils so I've taken some definite liberties with this week's recipe as well. The lovely Adrienne selected Mark Bittman's Roasted Asparagus and White Bean Soup for the group. Asparagus in any form is amazing and it's a definite staple in our house.

We shared this meal with a couple of our favorite people and everyone attested to its tastiness. It also came together rather quickly and easily so we'll definitely be making it again.

adapted from The Food Matters Cookbook.
4 tablespoons olive oil
1 leek, trimmed and sliced
1 shallot, diced
3 green garlic stems & bulbs, trimmed and sliced (you can slice into the green, so long as it's still tender)
1 garlic clove, chopped
1 small stalk dried rosemary, crumbled
salt & pepper
1/2 cup white wine
2 sweet potatoes, chopped
6 cups vegetable stock
1 bunch asparagus

Pour two of the tablespoons of olive oil into a large pan and heat to medium-high on burner. Add leeks, green garlic and shallot. Once softened add garlic, rosemary, salt and pepper and cook for a minute or so. Add the white wine and stir.

Throw in the sweet potatoes and enough of the stock to cover the veggies. Bring to a boil and then lower temp to allow for a soft boil. Cover and cook, stirring occasionally until potatoes soften. Add more stock if necessary. 20 to 30 minutes.

While the soup is cooking, go ahead and heat the oven to 450. Place the asparagus on a pan and drizzle with the remaining olive oil. Salt and pepper. Roast for 10 minutes or so, until you can easily fork the fattest part of the stalk. Remove and allow to cool somewhat. I decided to slice the asparagus into smaller chunks before adding to the soup, about 2 inch sections of stalk.

Add most of the asparagus to the soup and stir. Place some of the soup in a food processor to puree it. I decided to leave some chunky part of soup and some of the asparagus non-pureed. I just pureed enough of it to give it the texture I wanted.

Serve, topped with additional asparagus.


  1. I love everything about your picture. The bowl at the table corner and the rustic wooden table. Beautiful!

  2. I like the idea of sweet potatoes! This would make a great soup (minus the asparagus) during the fall. Yum!