Roasted Asparagus Soup with Parmesan Crisps

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Looking for a tasty and easy to make soup recipe? Chef Kari Karch has got you covered with this delicious roasted asparagus soup with parmesan crisps recipe. She whips this up quick with the help of the Kenmore Elite 900-Watt Blender and the Kenmore Elite Infrared Convection Toaster Oven. Find out more information on the Kenmore Elite 900-Watt Blender here: www.kenmore.com Find out more information on the Kenmore Elite Infrared Convection Toaster Oven here: www.kenmore.com Recipe: Roasted Asparagus Soup with Parmesan Crisps 2 pounds fresh asparagus, rinsed 2 teaspoons olive oil Salt and pepper 2 tablespoons unsalted butter 1 teaspoon chili flakes 1/2 cup minced shallots 1 cup leeks, minced 1 lb baby red potatoes 2 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground white pepper 6 cups Organic chicken stock 1/2 cup non-fat Greek yogurt (optional) 1 cup finely grated Parmesano Reggiano Directions: Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the remaining tender stalks into 1/2-inch pieces. Preheat oven to 400 degrees. Toss the asparagus with the oil and a little salt and pepper to taste. Roast for 10-12 minutes. In a medium stockpot, melt the butter over medium-high heat. When foamy, add the chili flakes, shallots, and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the roasted asparagus stalks,potatoes, salt, and pepper, and cook, stirring, for 2 minutes. Add ...

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