I ran to the store with the thoughts of soup in mind but not want kind I wanted to make. While there I noticed that the asparagus was on sale, cool. Ohhhh, and the cipollini onions were on sale also. So I grabbed those, a hunk of ginger, more garlic, some heavy cream and I was outta the store. Yippy. Back at home I decided that I would roast everything. Yum. I've made this once before and there is a trick here. Don't over roast the asparagus or it gets really stringy. That is what happened this time. Boo. If that does happen to you, you can do one of two things. One, pour it through cheese cloth and squeeze. Two, use a fine mesh strainer and pour it through and then keep squishing it until and the juices pass through. This method is a bit longer but just as affective.
1 bunch of (baby) Asparagus (less stringy)
6 cipollini onions peeled (or sweet yellow onion if you cannot find these)
6 thin slices of ginger
4 cloves of garlic, peeled
10 Basil leafs
1-2 TBSP Olive oil
1/2 cup Heavy Cream
3 1/2 cups chicken or vegetable broth
Salt and pepper to taste
Rough chop the Asparagus, you can leave the onions whole or cut in half, leave the garlic whole, peel and slice your ginger. Toss with the olive oil, salt and pepper and throw into the oven at 375 degrees F, it will only take about 20 minutes but keep an eye on them, you just want them roasted and soft not browned.
In a soup pot get the other 2 1/2 cups of broth, salt and pepper to a slow boil, slowly add the puree. Let it simmer about 20 minutes. Right before serving slowly stir in the cream.
Remember, enjoy life.
It's the one you have,