Alpine Fresh Roasted Asparagus And Grape Tomato Soup
|Asparagus||1 1⁄2 Pound, cut in 2-inch slices|
|Onions||2 Medium, peeled and cut in quarters|
|Alpine grape tomato||40|
|Olive oil||2 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
1. Preheat oven to 450°F.
2. Place sliced asparagus, fanned-out onion wedges and grape tomatoes in an even layer in a large, shallow roasting pan. Drizzle with olive oil. Roast, uncovered, for 15-20 minutes, or until the vegetables are tender and slightly charred. Remove the tomatoes, chop and set aside.
3. Place half of the other roasted vegetables in a food processor. Add 1 cup of broth and process until smooth. Strain if desired.Transfer to a large saucepan. Repeat with the remaining vegetables. Add as much of the remaining broth to the pan as needed for good consistency, plus salt and pepper.
4. Heat until soup is hot; add half-and-half and heat for another 2 minutes. Ladle into bowls and top each with a spoonful of roasted chopped tomatoes, 2 fresh asparagus tips and a sprig of dill.