Creamy Asparagus Soup

Ingredients

1 ½ bunches of Asparagus, roasted (see below)

2 tbsp olive oil

1 ½ tsp salt

1 tsp pepper

1 cup of vegetable broth

1 large garlic clove, chopped

½ cup heavy whipping cream

Directions

Preheat oven to 425 degrees. 

Trim off woody ends of Asparagus. Toss with olive oil, salt, and pepper. Place in a single on a lined sheet pans – leaving enough space between asparagus for even cooking. Roast for 8-10 minutes or until tender (not mushy). Roasting  time may vary depending on size of asparagus.

Remove from oven and squeeze ½ lemon over asparagus. Let cool.

Roughly chop asparagus and place in high-speed blender. Add in broth and garlic clove. Blend on medium high for about 30 seconds. If soup consistency is still to thick, add in vegetable broth until desired consistency. 

Add in heavy whipping cream and blend on medium high another 20 seconds.

Serve with chives and some grated Parmesan cheese.