Saturday, March 10, 2012

Grilled Asparagus Soup


Makes about 4 servings
Ingredients:

2 tablespoons butter
2 pounds asparagus, trimmed
1 small onion, finely chopped
Salt and freshly ground pepper
3 tablespoons all purpose flour
½ teaspoon ground coriander
2 14.5 ounce cans chicken broth
½ cup milk or half and half (I used half and half because I had some on hand and it gave the soup I nice consistency)
Olive oil
1 tablespoon lemon juice

Directions:

Preheat grill pan or grill to medium heat.  Drizzle asparagus with olive oil and sprinkle with salt and pepper.  Grill spears for about 2 minutes, turning once.  Remove from grill.  Set aside ¼ of the spears.  Slice remaining spears in ½ inch rounds and set aside.

For soup, in a large saucepan melt the butter over medium heat.  Cook onion in butter for 5 minutes, until soft and translucent.  Add salt and pepper.  Sprinkle flour on onions; cook and stir for 1 minute.  Stir in coriander.  Slowly whisk in chicken broth.  Add ½ inch asparagus rounds.  Bring soup to simmering and simmer uncovered for 10 minutes, until thickened, stirring occasionally.

Using a submersion stick blender, or you can transfer batches of the soup to a blender, puree soup until smooth.  Stir in milk and heat through.  Cut reserved asparagus spears in 2 inch pieces.  Stir asparagus pieces and lemon juice into soup.

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