BBQ recipes

Grilled asparagus soup BBQ recipe

Grilled Asparagus SoupHere a touch of smokiness from the grill creates an intriguing backdrop for the asparagus’ brilliant, deep flavour. This soup, finished with a touch of cream and a showering of fresh tarragon, makes an elegant first course from one of our favourite springtime vegetables.

Ingredients

  • 2 pounds asparagus spears, tough ends removed

  • 6 to 8 green onions, root ends trimmed

  • 1/3 cup extra-virgin olive oil

  • 4 cups chicken broth

  • 2 cups tightly packed baby spinach leaves

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup heavy cream

  • 2 teaspoons finely chopped fresh tarragon

  • Kosher salt

Method

  • 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.

Makes 6 servings.

Thanks to www.weber.com