Roasted Asparagus & Vidalia Onion Soup


olive oil (enough to coat the vegetables)
2 pounds
asparagus (ends trimmed)
2 cloves
garlic (peeled)
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)
1⁄8 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)