Cedar Smoked Asparagus Soup
The recipe Cedar Smoked Asparagus Soup can be made in around 45 minutes. This recipe serves 4 and costs $2.13 per serving. This hor d'oeuvre has 169 calories, 4g of protein, and 7g of fat per serving. It is brought to you by Foodista. Only a few people made this recipe, and 5 would say it hit the sp
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cedar plank
- 1 medium Bunch asparagus
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 leeks
- 2 garlic cloves
- 4 cups vegetable stock
- 1 medium russet potato
- 1 teaspoon scant ¼ salt
- 1 teaspoon optional
Instructions
- 1
Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.
- 2
Preheat the grill over a medium high heat.
- 3
Trim asparagus and lay in aluminum foil.
- 4
Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.
- 5
Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.
- 6
Grill for about 10 15 minutes, checking intermittently until tender.
- 7
Meanwhile, heat the remaining oil in a large stockpot to sweat the leeks and garlic until soft and translucent but not browned; about 3 5 minutes.
- 8
Add the diced potato and cover with the stock.
- 9
Bring to a simmer and cook until the potatoes are softened.
- 10
Remove the best spear tips from the asparagus and reserve for garnish.
- 11
Roughly chop the remaining smoky asparagus, add to the simmering soup.
- 12
Continue for another 3 5 minutes to cook through to merge flavours.
- 13
Transfer soup to a food processor or using a immersion blender, combine until smooth.
- 14
Season to taste with salt.
- 15
Stir in lemon juice, if using.
- 16
Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.