Roasted Asparagus Soup - cooking recipe

Ingredients

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 1/2 cup light cream or 1/2 cup milk
1 tablespoon snipped fresh dill
fresh dill sprig (optional)

Preparation

Preheat oven to 450*F.
Trim root ends from green onions.
Cut white parts into 1-inch lengths.
Cut green tops into 1-inch lengths and reserve.
Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
Drizzle vegetables with olive oil.
Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
Place half 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 asparagus, onion wedges, and half a can broth.
Stir in remaining can of broth, salt, and pepper.
Heat through.
Stir in half-and-half and snipped fresh dill.
To serve, ladle soup into bowls.
Top with reserved green sections of onoion and dill sprigs.
Makes 6 servings.
Enjoy!