Temperatures are slowly rising outside, the days are lasting longer, and the sun is getting brighter. That's right friends, spring time will soon be upon us! What better way to celebrate the flavors of Spring than with this bright, fresh, and flavorful grilled asparagus soup. This soup is light and healthy, creamy and satisfying all at the same time. Enjoy this soup hot or try it chilled to welcome the Spring season.
Makes 4 servings
2 tablespoons butter
2 pounds asparagus, trimmed
1 small onion, finely chopped
Salt and freshly ground pepper
3 tablespoons all purpose flour
½ teaspoon ground coriander
2 14.5 ounce cans chicken broth
½ cup milk or half and half (I used half and half because I had some on hand and it gave the soup I nice consistency)
1 tablespoon lemon juice
Preheat grill pan or grill to medium heat. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Grill spears for about 2 minutes, turning once. Remove from grill. Set aside ¼ of the spears. Slice remaining spears in ½ inch rounds and set aside.
For soup, in a large saucepan melt the butter over medium heat. Cook onion in butter for 5 minutes, until soft and translucent. Add salt and pepper. Sprinkle flour on onions; cook and stir for 1 minute. Stir in coriander. Slowly whisk in chicken broth. Add ½ inch asparagus rounds. Bring soup to simmering and simmer uncovered for 10 minutes, until thickened, stirring occasionally.
Using a submersion stick blender, or you can transfer batches of the soup to a blender, puree soup until smooth. Stir in milk and heat through. Cut reserved asparagus spears in 2 inch pieces. Stir asparagus pieces and lemon juice into soup.
Recipe Adapted from Better Homes and Gardens Magazine
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