Latest revision as of 20:27, 24 February 2012

Serves: 4

Active Time: 30 minutes

Total Time: 40 minutes

From: http://www.bhg.com/recipe/grilled-asparagus-soup-with-chile-croutons/

Ingredients

1/4 cup butter, melted

1 1/2 - 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

Step 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.

Step 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.

Step 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.

Step 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.

No Grill Instructions

Quickly blanch the spears (see 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.