Roasted Asparagus Soup with Buttered Black Pepper Toast
6 cups chicken stock
1 pound asparagus, stems removed
1 cup milk
1/2 cup sour cream
7 tbsp flour
1/4 tsp coarse ground pepper
6-8 artisan country french bread, sliced
Fresh cracked pepper
Preheat oven to 400 degrees
On a parchment lined sheet, lightly drizzle olive over asparagus toss together and lay out in a single layer. Sprinkle with sea salt and fresh cracked pepper. Place in oven and cook 5-7 minutes or until tender crisp. Set aside
In a large saucepan, bring chicken stock to a boil.
In a separate bowl, whisk together milk and sour cream until smooth. Whisk in flour and pepper, blending well.
Whisk milk mixture into chicken broth, and bring back to a boil. When thickened add asparagus. Bring up to a simmer. Blend with a hand blender or carefully transfer to a blender and pulse until desired consistency.
Toast bread in toaster until golden brown, butter and top with cracked pepper.
Makes 4-6 servings
Recipe by Amy Richardson