It used to be that I would not eat any asparagus. Then, my sister convinced me to try roasted asparagus…I have been eating it roasted and grilled every since. This spring, I had an abundance of asparagus…so much so that after eating it roasted, grilled, and wrapped in bacon, I decided to make it into soup.
All the recipes I had called for cream and/or milk, which meant my asparagus loving husband would not be able to eat it. Although I could have substituted almond milk and/or soy creamer in it, I was not very keen on adding the flavor of the almond or any soy. Thus, I had to do some recipe development.
Instead of the cream and slurry or roux, I decided (at my husband’s suggestion) to use instant mashed potatoes to thicken and increase the creaminess of the soup. Additionally, I wanted the flavor of the roasted asparagus (instead of boiled/steamed asparagus). Too add some additional flavor, I used a little bacon grease to saute the onions. The rest of the recipe is just a similar base to what I find I use for many soup recipes.
The results were a hit with my family…even my daughter, who is not so keen on asparagus, liked it.