I can’t stop eating roasted asparagus. I guess I could have worse problems.
Back to our regularly scheduled Monday programming, this is the most recent recipe brought to us by The Food Matters Project. Adrienne of Adrienneats selected this week’s recipe for Roasted Asparagus and White Bean Soup from Mr. Bittman’s oh-so-wonderful cookbook.
I actually made this soup last Tuesday. I was a little under the weather from my whirlwind trip to Chicago and you can’t do much better than a healthful soup like this one when you’ve got germs to fight off.
I again took it upon myself to cook the beans from scratch and decided to go the mostly pureed route. I gave the soup a little more decadence by making some quick Parmesan crisps to top the soup instead of just grating cheese over top.
The boyfriend and I loved this soup. Maybe it was the salty roasted asparagus in every bite, or the smooth velvet base created by nothing more than white beans and potatoes. Either way it was the first time I had to ask Rob not to eat the leftovers right away because I still needed to take pictures. His response to my request, “I’m glad you told me because they would have been gone otherwise.”
I decided to stick with the recipe on this one, but the other members of The Food Matters Project took this highly adaptable soup in all sorts of directions. You can check out all of their tempting dishes over here.0