Grilled Asparagus Soup
By á-170456
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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