Cream Of Vegetable Soup
Spring: Cream of Roasted Asparagus Soup Lightly coat 2 bunches trimmed fresh asparagus (1 lb.) with olive oil. Roast in a 400°F oven 15 to 20 minutes or until tender. Cut off asparagus tips; set aside. Cut stems into 1-inch pieces. Blend stems as directed in Step 2. For seasoning, use 1/4 tsp. freshly grated nutmeg in Step 3. Add reserved asparagus tips in Step 4. Makes 4 3/4 cups....