Grilled Asparagus Soup

Grilled Asparagus Soup

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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds asparagus spears tough ends removed

  • 6

    green onions - (to 8) root ends trimmed

  • cup extra-virgin olive oil

  • 4

    cups chicken broth

  • 2

    cups baby spinach leaves - (tighly packed)

  • ¼

    teaspoon freshly-ground black pepper

  • ¼

    cup heavy cream

  • 2

    teaspoons finely-chopped fresh tarragon

  • Kosher salt to taste


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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