Roasted Asparagus Soup

Roasted Asparagus Soup

Years ago I whipped up an asparagus soup with some left over saut�ed asparagus.  My husband never let me forget how delicious it was and has been asking me to make more ever since.  These days, I roast practically all my vegetables, so I've made this soup with roasted asparagus, onions and garlic.  It's a really easy way to get amazing flavor out of your vegetables! The other night, I finally created an asparagus soup recipe that is equally as good as the one he remembers, and surprisingly a few of the kids enjoyed it!  Even if one of them said after eating it, "Can we just have spaghetti tomorrow night?"  This recipe will serve about 6 people.  Serve with some nice crusty bread.  

2 bunches asparagus, soaked in water to loosen grit
1 onion, roughly chopped
4 cloves garlic
� cup butter
3 teaspoons chicken or vegetable bouillon granules or 3 cubes
� teaspoons sea salt
� teaspoon black pepper
2 cups half and half or milk or cream more if needed

Preheat oven to 450 degrees.  On a baking sheet toss asparagus, onion and garlic cloves in some olive oil and a little salt and fresh ground pepper.  Roast for 12-15 minutes until browned and tender.  Cool for a minute puree asparagus mixture in food processor or blender until smooth.  In large pot, melt butter.  Add asparagus mixture and simmer a few minutes.  Add half and half, chicken bouillon, salt, pepper.  Thin with more milk if needed to reach desired consistency and adjust seasoning.  I�ll add another teaspoon of bouillon granules if more seasoning is needed.  As always, if your soup needs thickening...( make a roux with 1/2 cup melted butter and 10 tablespoons flour) and stir the roux into the soup. Serve hot with some crusty bread.



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