Grilled Asparagus Soup from Weber's Real Grilling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pounds asparagus spears, ends removed6 to 8 green onions1/3 cup extra virgin olive oil4 cups chicken broth2 cups tightly packed baby spinach leaves1/4 teaspoon freshly ground black pepper1/4 cup heavy cream2 teaspoons finely chopped fresh tarragonKosher Salt
1. Place the asparagus and green onions in large bowl and cost with the olive oil.
2. Grill them over direct medium heat until they are marked by the grill, but not dark, 4 to 6 minutes, turning once. Transfer to a cutting board, and cut into 2 inch lengths ad place into a medium sauce pan.
3. Add the chicken broth, spinach, and pepper to the sauce pan. Bring the mixture to a boil over high heat, then simmer for 4 - 5 minutes.
4. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the puree 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
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SYLVAN_BEACH.
2. Grill them over direct medium heat until they are marked by the grill, but not dark, 4 to 6 minutes, turning once. Transfer to a cutting board, and cut into 2 inch lengths ad place into a medium sauce pan.
3. Add the chicken broth, spinach, and pepper to the sauce pan. Bring the mixture to a boil over high heat, then simmer for 4 - 5 minutes.
4. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the puree 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
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SYLVAN_BEACH.
Nutritional Info Amount Per Serving
- Calories: 99.2
- Total Fat: 5.5 g
- Cholesterol: 15.3 mg
- Sodium: 1,061.1 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.2 g
- Protein: 8.9 g
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