Grilled Asparagus Soup with Chile Croutons

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

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


  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.


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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