DH made this last night, and it was out of this world. Wowza. This was serve-to-guests good.
Lemon-Tarragon Cream of Roasted Asparagus Soup
All measurements are guesstimates. Do what makes sense to you.
1. Place in a large bowl 1-2 T. olive oil, a few three-finger pinches of coarse salt, and enough cracked black pepper to be interesting. Toss in bowl 4 medium potatoes, peeled and cut in wedges; 1 large onion, coarsely diced; 1/2 pound of asparagus, cut into 3 inch pieces; and 2 small tomatoes, cut in half or 1 regular size cut in quarters. Spread on a large baking sheet and roast in a hot 475 degree oven until it starts to brown and the asparagus is perfectly roasted.
2. While veggies are roasting, make the soup base. Heat 1-2 T olive oil and 1-2 T butter in large saucepan. Whisk in 1/4 cup flour until golden and bubbly. Add 1/2 t dried tarragon leaves, a cube of no-chicken-stock boullion, a splash of sherry (I like a dry Amantillado, but go easy, you can use too much), 2-3 cups of milk and 1-2 cups water. Whisk until thickened. Lower temperature so it's not boiling before adding 1/2 t grated fresh lemon zest, and 1-2 T sour cream. Whisk smooth. Pour into large heatproof measuring pitcher.
3. Reserve 3 roasted asparagus tips per serving. Put half the vegetables in the blender with half the soup base. Blend until smooth. Transfer back to pan. Repeat with remaining veggies and base.
4. Ladle into tureens. Scoop a dollop of sour cream into the center of each bowl and place three roasted asparagus tips on top.
Serve with homemade sourdough rolls and butter. We enjoyed a 2012 Pierre Boniface Apremont with it. It's from the Savoie region of the French Alps. It's nice and light, a bit bright, and a bit melony, which was just beautiful with the lemony tarragon goodness of the soup.