Roasted Asparagus Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 bunches green onions
• 1 1/2 lbs asparagus, cut into 2 to 3 inch pieces
• 1 medium onion, cut into thin wedges
• 2 tablespoons olive oil
• 2 (14 ounce) cans chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup half-and-half or 1/2 cup light cream or 1/2 cup milk
• 1 tablespoon snipped fresh dill
• fresh dill sprig (optional)

Recipe

• 1 preheat oven to 450*f.
• 2 trim root ends from green onions.
• 3 cut parts into 1-inch lengths.
• 4 cut green tops into 1-inch lengths and reserve.
• 5 place the parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
• 6 drizzle vegetables with olive oil.
• 7 roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
• 8 place half of the roasted vegetables in a food processor or blender.
• 9 add half a can of broth.
• 10 cover; process or blend until smooth.
• 11 transfer to a large saucepan.
• 12 repeat with remaining asparagus, onion wedges, and half a can broth.
• 13 stir in remaining can of broth, salt, and pepper.
• 14 heat through.
• 15 stir in half-and-half and snipped fresh dill.
• 16 to serve, ladle soup into bowls.
• 17 top with reserved green sections of onoion and dill sprigs.
• 18 makes 6 servings.
• 19 enjoy!