ROASTED ASPARAGUS SOUP
Steps:
- Preheat oven to 450oF. Trim root ends and tops from green onions. Cut into 1-inch lengths. Place the green onion, garlic, and onion wedges in an even layer in a shallow roasting pan. Drizzle with olive oil and sprinkle with sea salt. Place the asparagus in another pan, drizzle vegetables with olive oil and sprinkle with Cajun seasoning (more or less to your taste). Roast both pans, uncovered, for 15 to 20 minutes or until vegetables are charred and tender. Reserve some of the charred asparagus tips to cut up and throw into the soup at the end. Place half of the rest of the roasted vegetables in a food processor or blender. Add half a can of broth. Cover; process or blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables, and half a can broth. Stir in remaining can of broth. Heat through. Mash up the potatoes and add to the saucepan if desired. Stir in the parmesan cheese until melted in. Stir in cream. Taste and add more Cajun seasoning and/or salt if needed. Toss in chopped up reserved asparagus tips. Can make ahead and serve the next day if you like. In fact I think it helps the flavors blend. To serve, ladle soup into bowls and optionally top with croutons.
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