Cream of Roasted Asparagus Soup

Prep and Cook

• 1
  Preheat oven to 425 degrees.
• 2
  Toss asparagus with oil and spread out evenly on one or more baking sheets.
• 3
  Sprinkle with sea salt and pepper.
• 4
  Roast asparagus until they are soft and golden in colour, approximately 30 minutes.
• 5
  Remove from the oven and let cool.
• 6
  In a large soup pot, melt butter over medium heat.
• 7
  Add potatoes and chicken broth and bring to a boil.
• 8
  Reduce heat and simmer for 15 minutes or until potatoes are soft.
• 9
  Remove from the heat and let cool.
• 10
  Using a blender or food processor puree roasted asparagus, potatoes and broth, one batch at a time.
• 11
  Transfer puree back to the soup pot, add cream and warm over medium heat.
• 12
  Before serving, garnish with pine nuts, lemon rind, asparagus tips or freshly chopped thyme.
• 13
  Serve immediately with a warm whole wheat roll and salad.