Asparagus soup

Asparagus season is almost over! It's a tragedy I know, but while the stalks are still available, I'm making soup -- which is a good thing considering how frickin' cold it has been lately.

I've been making regular old asparagus soup for while, but thought I'd try the roasted variety. Recipe's below, but it's pretty simple and I think the roasting makes the asparagus a bit sweeter than usual. It's definitely not as green as soup make with the unroasted stalks, but that's an okay compromise in my books.

Here's the asparagus after roasting in the oven.

And here's the final product.

And here's what I ate it with...a fougasse from True Loaf Bakery, stuffed with mushrooms and rosemary.

Roasted Asparagus Soup

Serves 6

- 1 pound (450 g) fresh asparagus

- 1 tablespoon (15 mL) olive or any vegetable oil

- 1 tablespoon (15 mL) butter

- 1 onion, chopped

- 2 garlic cloves, chopped

- 1 small potato, peeled, chopped

- 5 cups (1 L, plus 250 mL) water

- 1/2 cup (125 mL) light cream

- 1 tablespoon (15 mL) chopped fresh tarragon, chives or sage

- Salt and pepper, to taste

1. Wash asparagus under running water to remove any grit. Break off tough ends.

2. Preheat oven to 450 F (220 C). Cut stalks into 3 pieces and place on baking sheet with rim. Toss with the oil. Roast asparagus in oven for 15 minutes or until tender, shaking pan once during roasting. Remove from oven, cut off 15 to 18 asparagus tips to reserve for garnish.

3. In saucepan, melt butter; sauté onion, garlic and potato on medium-low heat, cover, and cook until tender, shaking the pan several times to avoid burning. Add cooked asparagus and water.

4. Purée the mixture with blender, immersion blender or food processor. Return soup to

saucepan, add cream and herbs. If soup is too thick, add a little more water. Add salt and pepper.

5. Serve hot or chilled and garnish each bowl with 2 or 3 asparagus tips.