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!

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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!

    http://dinnerwithaura.com/2012/04/30/roasted-asparagus-and-white-bean-soup-two-ways/

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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. http://wp.me/p1JnHj-Df

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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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