Roasted Asparagus and White Bean Soup

Adrienne has chosen this week’s recipe.

Show us your take! Leave your link below.

Non-blogging participants: If you made this dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!


47 thoughts on “Roasted Asparagus and White Bean Soup

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  5. I made my soup nearly exactly to the recipe, just ommitting the white wine. I pureed half of it to serve separately as a pureed soup and left the rest chunky (gave the immersion blender a few spins to create a creamy base but left the rest chunky). I topped mine with chopped up asparagus and a drizzle of olive oil. A simple recipe that I would certainly make again. Thanks for the recipe, Adrienne!

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  10. I wasn’t crazy about this soup, but I think it was more user error than anything. I ran out of salt (who does that?!) so it was pretty bland. I also wanted to puree it, but didn’t have my blender yet. I think it has great potential so maybe I’ll try it again after I get some tips from all of you!

    I also posted about the Foodie Pen Pals today in case anyone is interested.

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  14. I made it – even more delicious the second day for lunch! I didn’t make croutons or use pancetta – just parm cheese. I used immersion blender but asparagus got really stringy – next time will chop up asparagus. My boyfriend was amazed how thick and creamy it was w/out the use of cream or butter.

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