Grilled Asparagus Soup with Chile Croutons

Grilled Asparagus Soup with Chile Croutons Enlarge Image
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10 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
10 mins
Grill:
4 mins
Cook:
15 mins
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Grilled Asparagus Soup with Chile Croutons

Ingredients
1/4
1 1/2
tablespoons Asian chili sauce, such as Sriracha
1
small baguette, sliced diagonally
2
pounds green, white, and/or purple asparagus, trimmed
2
tablespoons butter
1
small onion, finely chopped
1/4
teaspoon salt
3
tablespoons all-purpose flour
1/2
teaspoon ground coriander
2
14 1/2 ounce cans reduced-sodium chicken broth
1/2
cup milk
1
tablespoon lemon juice
 
Olive oil (optional)
 
Freshly grated nutmeg and lemon juice (optional)

Directions

  1. Preheat grill or grill pan to medium heat. For chili butter, in a large bowl stir together melted butter and chili sauce. Brush one side of each baguette slice with some of the chili-butter. Grill bread for 2 minutes, until toasted and crisp, turning once. Set aside.
  2. Add asparagus to remaining chili-butter; toss to coat (butter may firm up). Grill spears on grill pan over medium heat or grill rack over direct medium heat, covered, about 2 minutes, turning once. Remove from pan or grill. Set aside one-fourth of the spears to stir into finished soup. Slice remaining spears in 1/2-inch rounds; set aside.
  3. For soup, in a large saucepan melt the 2 Tbsp. butter over medium heat. Cook onion in hot butter for 5 minutes, stirring occasionally, until onion is softened. Add salt. Sprinkle flour on onions; cook and stir for 1 minute. Stir in the coriander. Slowly whisk in chicken broth. Add 1/2-inch asparagus rounds. Bring soup to simmering. Simmer, uncovered, for 10 minutes, until thickened, stirring occasionally. Cool slightly.
  4. Transfer cooled soup to a blender or food processor, in batches if necessary. Puree soup until smooth. Return pureed soup to saucepan. Stir in milk and heat through. Cut the reserved asparagus spears in 2-inch lengths. Add to soup along with lemon juice. Drizzle with a little olive oil. Serve with freshly grated nutmeg, additional lemon juice, and chili croutons.

From the Test Kitchen

If you prefer asparagus more tender, grill it 2 minutes longer. The soup will be a bit darker than shown in the photo.

No time to grill? Quickly blanch the spears (see QUICK BLANCHING below) and toast baguette slices under the broiler for 1 to 2 minutes each side.

QUICK BLANCHING

To serve asparagus quickly, place spears in a single layer in a shallow baking pan. Cover with about 2 cups of boiling salted water. Let stand for 10 to 12 minutes, until bright green and crisp-tender. Drain, then serve warm.

Nutrition Facts

(Grilled Asparagus Soup with Chile Croutons)
    Per serving:
  • 310 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 33 mg chol.,
  • 1029 mg sodium,
  • 38 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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