Roasted Asparagus & Vidalia Onion Soup

Ingredients

 
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)
1⁄8 teaspoon
white pepper
 
salt (to taste)
 
grated orange or lemon zest
Yields:
servings

Instructions

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.