Make Ahead Meal

• Preheat oven to 425 degrees.
• Toss asparagus with oil and spread out evenly on one or more baking sheets.
• Sprinkle with sea salt and pepper.
• Roast asparagus until they are soft and golden in colour, approximately 30 minutes.
• Remove from the oven and let cool.
• In a large soup pot, melt butter over medium heat.
• Add potatoes and chicken broth and bring to a boil.
• Reduce heat and simmer for 15 minutes or until potatoes are soft.
• Remove from the heat and let cool. 
• Using a blender or food processor puree roasted asparagus, potatoes and broth, one batch at a time.
• Transfer puree back to the soup pot, add cream and warm over medium heat.
• Before serving, garnish with pine nuts, lemon rind, asparagus tips or freshly chopped thyme.
• Serve immediately with a warm whole wheat roll and salad.

Good to know: Broiling or roasting asparagus intensifies flavour and sweetness. Ensure your ingredients are cool before adding them to the blender to prevent burns. If freezing soup, omit cream and add when reheating. Roast chopped leeks (white part only) with asparagus for a more intense, earthy-flavoured soup.