Cream of Roasted Asparagus and Garlic Soup

I have been making a lot of soups lately and one of my favorites is my Cream of Roasted Asparagus and Garlic Soup.  Roasting the asparagus with the garlic gives the soup an extra dimension and depth. 

Ingredients:
4 lbs. fresh asparagus, break woody ends off and discard
5 garlic cloves, minced
   olive oil
1 small onion, chopped
3 tablespoons butter
2 cups celery, sliced
1 leek, sliced
6 cups chicken stock
2 cups heavy cream
salt to taste

Toss the asparagus and garlic in olive oil to coat.  Place on a parchment lined baking sheet and roast at 350 for about 15 minutes or until tender.
Melt butter and saute the celery, onion and leek until tender.
Once the asparagus has cooled, cut into 1" pieces.
Add to the vegetables.  
In batches, puree some of the vegetables along with some chicken stock in a blender.
Return to the pot and add the cream.  Salt to taste.

Makes around 14 cups and freezes well.
Bon Appetit!