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Grilled Asparagus Soup

Recipe From from Weber's Real Grilling™ by Jamie Purviance

Fuel Type: Gas
  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    4 to 6 min.

Ingredients
Instructions

the Ingredients

20151023095349 Row Starters 9
  • 910 grams asparagus, tough ends removed
  • 6 scallions, root ends trimmed
  • 80 milliliters extra-virgin olive oil
  • 960 milliliters chicken broth
  • 60 grams tightly packed fresh baby spinach
  • ¼ teaspoon freshly ground black pepper
  • 60 milliliters heavy whipping cream
  • 2 teaspoons finely chopped fresh tarragon leaves
  • Kosher salt

Instructions

  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Place the asparagus and scallions in a large bowl and turn to coat them with the oil. Brush the cooking grates clean. Grill the asparagus and spring onions over direct medium heat, with the lid closed, until marked by the grill but not dark, 4 to 6 minutes, turning once or twice. Transfer the vegetables to a cutting board. Coarsely chop them and place in a medium saucepan.
    Place the asparagus and scallions in a large bowl and turn to coat them with the oil. Brush the cooking grates clean. Grill the asparagus and spring onions over medium heat, with the lid closed, until marked by the grill but not dark, 4 to 6 minutes, turning once or twice. Transfer the vegetables to a cutting board. Coarsely chop them and place in a medium saucepan.
  • Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat on the stove. Reduce the heat to medium-low and simmer for 4 to 5 minutes to blend the flavors. 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. Warm the soup over medium-low heat for 3 to 5 minutes, but do not let it boil or it may separate. Season with salt and serve warm.

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