Wynette Richards

Roasted Asparagus Soup

Makes 4 generous servings.

The Recipe

Quantities are approximate. There is lots of room for adjustment. Nothing needs to be finely chopped because in the end it all goes into the blender.

• 3 tablespoons olive oil
• 1 medium or large onion, coarsely chopped
• 4 or more large cloves garlic, chopped
• 1-1/2 pounds fresh asparagus
• 3 cups chicken broth (or vegetable broth if you want vegetarian)
• 1/8 to 1/4 tsp. salt
• whipping cream or yoghurt

1. Cut off and discard (compost!) tough ends of asparagus. Cut off tips and set aside. Chop rest into pieces (1 or 2 inches long). Toss with 1 T. olive oil. Roast in 450 oven. Stir every 5 minutes or more. Remove when lightly browned.
2. Roast the tips in the same manner, but keep separate from other parts of asparagus.
3. In a large skillet, saute onions and garlic in 2 T. oil till golden.
4. In a large pot, bring the broth to a boil.
5. Stir in onions/garlic and roasted asparagus, EXCEPT the tips.
6. Pour this mixture into a blender and blend well. (Or leave in pan and use a hand blender.)
7. Put pureed mixture back into pan. Stir in roasted asparagus tips. Bring back to a boil.
8. Serve with whipping cream or yoghurt which each person can stir into his/her own soup.

1. Use sour cream instead of whipping cream or yoghurt.