Lemony Roasted Asparagus Soup Recipe

Name: Lemony Roasted Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds jumbo asparagus; 1 onion, coarsely chopped; 1/2 cup dry white wine; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 4 large egg yolks; 1/4 cup fresh lemon juice; Kosher salt; 5 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 pound oyster mushrooms, torn into small pieces; Chopped dill and dried oregano, for garnish

Servings: persons

2 pounds jumbo asparagus
1 onion, coarsely chopped
1/2 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 large egg yolks
1/4 cup fresh lemon juice
Kosher salt
5 tablespoons extra-virgin olive oil
Freshly ground pepper
1 pound oyster mushrooms, torn into small pieces
Chopped dill and dried oregano, for garnish

1
Peel and trim the asparagus.
2
Slice the stalks diagonally 1/4 inch thick; reserve the stems and peelings.
3
In a saucepan, combine the asparagus trimmings, onion, wine and 6 cups of water.
4
Bring to a boil, then simmer, covered, over moderately low heat until the asparagus trimmings are soft, about 1 hour.
5
Transfer the contents of the pan to a blender and puree until as smooth as possible.
6
Strain the broth through a fine sieve, pressing on the solids.
7
Wipe out the pan.
8
Preheat the oven to 450.
9
Melt the butter in the saucepan over moderate heat.
10
Whisk in the flour until golden brown and nutty smelling, about 3 minutes.
11
Whisk in the asparagus broth until smooth and bring to a gentle simmer.
12
In a medium bowl, whisk the egg yolks with the lemon juice.
13
Gradually whisk in 1/4 cup of the hot broth, then whisk in half of the remaining broth.
14
Return this mixture to the broth in the saucepan and simmer, whisking frequently, until hot.
15
Season with salt.
16
On a rimmed baking sheet, toss the sliced asparagus with 2 tablespoons of the oil and season with salt and pepper.
17
Roast for about 8 minutes, stirring, until the asparagus is golden but still slightly firm.
18
In a nonstick skillet, heat the remaining 3 tablespoons of oil.
19
Add the mushrooms and cook over moderately high heat until golden and crisp, 8 minutes.
20
Transfer the roasted asparagus to shallow bowls.
21
Ladle the soup over the asparagus and top with the mushrooms.
22
Garnish with dill and oregano and serve.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds jumbo asparagus, 1 onion, coarsely chopped, 1/2 cup dry white wine, 2 tablespoons unsalted butter, and more.

Yes, Lemony Roasted Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Roasted Asparagus Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions