Cream of Asparagus Soup

Asparagus definitely has unami.  This soup is almost addictive as a result.

I make this when I have a sizable portion of leftover roasted asparagus--to roast it, the oven should be at 375 degrees.  Trim the asparagus, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.  Serve.

If you have over estimated the taste for asparagus that your crowd has--I have been buying asparagus at Costco lately, and the 2 pound bags are a lot, even for a family of 6-8--here is what you can do with the leftovers.

4 c. stock
1/2 lb. cooked asparagus
1 large onion, chopped
4 cloves garlic, minced
2 medium potatoes, peeled and diced
1/2 c. whole milk or 1/2 and 1/2

Saute the onion and garlic in a tablespoon or so of olive oil until soft.  Salt and pepper to taste.Add stock, potatoes, and all but the tips of the asparagus, and cook covered on medium heat until the potatoes are very soft.  Turn off heat and add milk or cream.  Puree soup.  Add in the asparagus tips, stir, adjust seasoning, and serve.