You’ll need a rather large pot for this soup. If it doesn’t fit in the cooking chamber, try removing the leveling tray and placing a rack or trivet on the floor.
Sun Oven Potato and Asparagus Soup
3 tablespoons plus 1 teaspoon olive oil
1 large onion, chopped
2 cloves garlic, minced
3 pounds russet potatoes, peeled and cut into 1-inch pieces
1 pound asparagus (fresh or frozen), rough ends discarded, lower ends cut into 1-inch pieces, tips removed and set aside
4 cups vegetable broth
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Set Sun Oven out to preheat.
In a small bowl, toss the asparagus tips with the remaining teaspoon oil. Spread the tips out in a single layer on a rimmed baking sheet, set aside
Combine onions and oil in a large pot. Using the baking sheet as a lid (it’s ok if it doesn’t completely cover the pot), cover and cook until the asparagus tips and onions are soft and starting to brown, 30 to 45 minutes. If the tips are ready before the onions, remove the baking sheet and cover the pot with a lid. Set the tips aside. Stir the garlic, then potatoes, the bottom parts of the asparagus, and the broth into the soup pot. Cover and cook until the vegetables are very tender, 1 to 1 1/2 hours. Remove the pot from the Sun Oven. Using an immersion blender puree the soup until smooth. Stir in the cheese and reserved asparagus tips. Season to taste with salt and pepper.
Makes 6 servings.