Roasted Asparagus Soup

2 lbs asparagus  

1 large yellow onion, peeled and halved (with ends cut off)  

4 cloves garlic, not peeled and left whole 

7-8 small red potatoes (optional)  

2 Tbsp. olive oil  

4-5 cups chicken broth  

1/2 cup half and half   

1 Tbsp. dry vermouth (or dry white wine)  

squeeze of fresh lemon juice (optional)  

salt and freshly ground black pepper

1. Preheat the oven to 375 F degrees. Line a rimmed baking sheet with aluminum foil.

2. Cut the ends off the asparagus, then arrange the asparagus, potatoes, onion halves and garlic cloves on the baking sheet. Brush with olive oil, then sprinkle with a little salt and pepper.  Bake the vegetables for about 45 minutes. Turn the onions if they start getting too dark on the bottom. Check on the garlic as well, once the cloves are golden and soft, remove them from the oven.

3. When the asparagus is done, peel the garlic and chop the asparagus and potatoes into smaller pieces. Reserve some of the asparagus heads for garnish. Place the asparagus, potatoes, onions, and garlic into a medium-sized saucepan, add 4-5 cups of chicken broth, depending on how thick you want the soup.

4. Now puree the soup. I used my immersion blender, but you can use a regular blender or food processor. If using a regular blender, work in batches, taking a few cups of soup at a time and blend until smooth.

5. Once the soup is pureed, return the saucepan to the stove and bring soup to a boil over medium-high heat. Lower heat to medium, and stir in half and half (if using) and vermouth.  Season with additional salt and pepper, and a dash of lemon juice if wanted. Garnish with asparagus heads.

Note: If you're wanting a healthier option, this soups tastes great without the cream/half and half too!

Crockpot Conversion: This can easily be made in your crock-pot. After roasting the vegetables, place them and your liquid in the crock-pot. Use an immersion blender to puree until smooth. Cook on low until ready to eat .Enjoy!