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1
Preheat oven to 450oF.
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2
Trim root ends and tops from green onions. Cut into 1-inch lengths.
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3
Place the green onion, garlic, and onion wedges in an even layer in a shallow roasting pan. Drizzle with olive oil and sprinkle with sea salt.
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4
Place the asparagus in another pan, drizzle vegetables with olive oil and sprinkle with Cajun seasoning (more or less to your taste).
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5
Roast both pans, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
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6
Reserve some of the charred asparagus tips to cut up and throw into the soup at the end.
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7
Place half of the rest of the roasted vegetables in a food processor or blender.
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8
Add half a can of broth. Cover; process or blend until smooth.
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9
Transfer to a large saucepan.
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10
Repeat with remaining vegetables, and half a can broth.
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11
Stir in remaining can of broth.
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12
Heat through.
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13
Mash up the potatoes and add to the saucepan if desired.
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14
Stir in the parmesan cheese until melted in.
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15
Stir in cream.
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16
Taste and add more Cajun seasoning and/or salt if needed.
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17
Toss in chopped up reserved asparagus tips.
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18
Can make ahead and serve the next day if you like. In fact I think it helps the flavors blend.
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19
To serve, ladle soup into bowls and optionally top with croutons.
