Creamy Roasted Garlic and Asparagus Soup

We've had a lot of rain lately, and rain makes me want soup. So my only conclusion was to find a yummy little somethin-somethin, from my all time favorite cookbook, Our Best Bites: Savoring the Seasons. If you do not have this cookbook, Mother's Day is coming up. Perhaps give a not-so-subtle-hint to your sweet husband?

Anyways, we had some asparagus on hand, and I've been wanting to roast my own garlic for some time now, so this recipe was a perfect match. It was smooth, creamy and the perfect combo of garlic, asparagus and cream.
Oh yum.
Even the little one was asking for seconds.

Creamy Roasted Garlic and Asparagus Soup

1 head garlic

2 tablespoons extra virgin olive oil, divided

1 1/4 teaspoons plust 1/8 teaspoons kosher salt, divided

1/2 teaspoon black pepper, divided

1 pound asparagus (tough ends removed), chopped into 1-inch pieces

2 tablespoons butter

1 medium onion, chopped (about 1 cup)

2 cups milk

1/4 cup flour

3 ounces low-fat cream cheese

4 cups chicken broth

1 cup freshly grated parmesan cheese

1. Preheat oven to 425 degrees F. Remove outer papery skin from garlic head, leaving cloves intact. Slice off top third of galic head. Discard or save for another use. Place remaining clove on an 8x8-inch piece of foil. Drizzle with 1 tablespoon oil and sprinkle with 1/8 teaspoon each of salt and pepper. Pull edges of foil up around garlic and squeeze together at the top. Place foil bundle directly on oven rack and set timer for 15 minutes.

2. Place asparagus on a foil-lined rimmed baking sheet. Toss with remaining tablespoon oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread evenly on baking sheet. After garlic has cooked 15 minutes, use a potholder to pick up the foil bundle and place it (still wrapped) on the baking sheet with asparagus. Place baking sheet in oven and roast the asparagus 20 minutes, or until asparagus is tender and can be easily pierced with a fork.

3. While asparagus and garlic are roasting, heat butter in a large stockpot over medium heat. Add chopped onion and saute until tender, about 3-4 minutes. While onion is cooking, combine milk, flour, 1 teaspoon salt 1/4 teaspoon pepper, and cream cheese in a blender and process until smooth; add to pot. Cook on medium heat, stirring continuously, until slightly thickened, about 2-3 minutes. Add chicken broth. Bring to a boil and then reduce heat and cook over medium heat until slightly thickened, about 3-5 minutes.

4. Remove asparagus and garlic from oven. Carefully squeeze the garlic head with your hand and use a spoon to scoop individual garlic cloves and add them into soup pot. Add roasted asparagus and use an immersion blender to blend until smooth. Alternately, place soup in blender and blend in batches until completely smooth and pale green in color. Add parmesan cheese to the hot soup and stir until smooth. Serve with sandwiches or a salad.

Recipe from Our Best Bites: Savoring the Seasons