Grilled Asparagus Soup
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
¼ teaspoon freshly ground black pepper
¼ cup heavy cream
2 teaspoons finely chopped fresh tarragon
Kosher salt
Directions:
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Place the asparagus and green onions in a large bowl and coat them with olive oil. Grill them over direct-medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once. (Discard any unused olive oil.) Transfer to a cutting board, cut into 2-inch lengths, 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, then lower heat and simmer for 4 to 5 minutes. Using a slotted spoon, transfer 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 more minutes, but do not let it boil. Season with salt to taste. Serve warm. Makes 6 servings.
PER SERVING: Cal 195 (75% fat) Fat 17 g (4 g sat) Fiber 3 g Chol 14 mg Sodium 811 mg Carb 8 g Calcium 66 mg
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
¼ teaspoon freshly ground black pepper
¼ cup heavy cream
2 teaspoons finely chopped fresh tarragon
Kosher salt
Directions:
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[/font]
Place the asparagus and green onions in a large bowl and coat them with olive oil. Grill them over direct-medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once. (Discard any unused olive oil.) Transfer to a cutting board, cut into 2-inch lengths, 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, then lower heat and simmer for 4 to 5 minutes. Using a slotted spoon, transfer 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 more minutes, but do not let it boil. Season with salt to taste. Serve warm. Makes 6 servings.
PER SERVING: Cal 195 (75% fat) Fat 17 g (4 g sat) Fiber 3 g Chol 14 mg Sodium 811 mg Carb 8 g Calcium 66 mg
). The other change I would make is I would serve this as a cold soup. I am eating it cold right now and loving it. It was great warm too so I am sure I would still do it that way sometimes also, but I am loving it cold right now.
