The Bardic Chef: Recipe – Asparagus Roasted Soup

It never ceases to amaze me how turned off a person can be by the color of a food. How if I make this soup, which smells and tastes so delicious, half of those I serve it to won’t try it, simply for it’s green color. Many vegetables are green, fruits are green, life itself is the most vibrant when green – what makes a soup so disgusting?


  • 3 ½ cups vegetable broth
  • 2 ¼ lbs of asparagus, properly cleaned and trimmed
  • 8 crushed garlic cloves
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup milk


In a bowl, combine the garlic and asparagus, and coat with the oil, salt, and pepper, then arrange on a baking sheet. Bake at 400 degrees for ten minutes, then mash into a paste using a large mortar and pestle.

Combine paste with the broth and milk in a large stock pot, and heat over a medium flame for twenty minutes, stirring frequently. Garnish if desired.