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Grilled Asparagus Soup

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Ingredients

  • 2 pounds asparagus spears tough ends removed
  • 6 green onions - (to 8) root ends trimmed
  • 1/3 cup extra-virgin olive oil
  • 4 cups chicken broth
  • 2 cups baby spinach leaves - (tighly packed)
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 cup heavy cream
  • 2 teaspoons finely-chopped fresh tarragon
  • Kosher salt to taste

Details

Servings 6

Preparation

Step 1

Place the asparagus and green onions in a large bowl and coat with the olive oil. Grill the asparagus and green onions over Direct Medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once halfway through grilling time. Transfer them to a cutting board and cut them into 2-inch lengths and place them in a medium saucepan.

Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt to taste. Serve warm.

This recipe yields 6 servings.

Wine Recommendation: Many Sauvignon Blancs from Napa Valley have captivating, herbaceous flavors, making them a superb match for this vegetable puree.

Beer Recommendation: A clean-tasting pilsner with the subtle aroma of hops is another excellent choice.

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