Asparagus Soup

Ingredients

• 1 pound asparagus fresh
• 4 tablespoons butter 
• 4 cups chicken broth 
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon pepper 
• 2 medium size potatoes diced red peeled
• 8 servings salt and pepper to taste
• 1  onion diced sweet

Equipment

• food processor
• frying pan
• oven
• blender
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 40
2. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan.
3. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. pepper.
4. Bake at 400 for 16 minutes or until tender and slightly browned, turning after 8 minutes.
5. Remove from oven, and let cool.
6. Meanwhile, melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender.
7. Add remaining butter, and stir until melted.
8. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.
9. Chop asparagus into 1/4-inch pieces.
10. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes.
11. Remove from heat, and let cool 10 minutes.
12. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste.
13. Serve immediately.