Cream of Roasted Asparagus Soup
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Cooking tools:
- Blender
- Food processor
- Oven
- Baking sheet
- Pot
- Stove
- Chef's knife
- Cutting board
- Microplane
Ingredients
- 3 lb (3 large bunches) asparagus, trimmed and cut into 2” pieces
- 2 Tbsp olive oil
- Sea salt
- freshly ground pepper
- 1 Tbsp butter
- 1 cup potatoes, peeled and chopped
- 5 cups low-sodium chicken or vegetable broth
- ½ cup cream (optional)
- 2 tsp grated lemon rind
- ¼ cup pine nuts, toasted
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