Roasted Asparagus & Vidalia Onion Soup

Servings 4 servings

olive oil enough to coat the vegetables
2 pounds asparagus ends trimmed
2 cloves garlic peeled
1 vidalia onion quartered lengthwise and thickly sliced
2 cups vegetable or chicken stock
2 tablespoons raw cashews or cashew butter more as needed to achieve desired texture
0.125 teaspoon white pepper
salt to taste
grated orange or lemon zest

Preheat oven to 450 degrees. Toss the asparagus, garlic and onion with olive oil to coat. Spread them out on a baking pan and roast until the asparagus is very tender. If anything is browning too quickly, take it out. While the asparagus is roasting, blend 1/2 cup of the stock with the cashews or cashew butter and pepper until smooth. Combine all ingredients except the orange peel in a food processor and puree. Add more cashews or cashew butter if needed to achieve desired texture. Serve warm with a sprinkling of orange or lemon zest. (Recipe #718)