Cedar Smoked Asparagus Soup
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 72.22
- Health score: 20.00
- Weight Watcher points: 4.00
Summary
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 spot. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up cedar plank, vegetable stock, olive oil, and a few other things to make it today. It will be a hit at your Autumn event. With a spoonacular score of 65%, this dish is solid. Similar recipes are Cedar Plank-Smoked Salmon, Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish, and Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette.
Ingredients
cedar plank1
asparagus1 medium Bunch
olive oil2 tablespoons
balsamic vinegar1 teaspoon
leeks2
garlic cloves2
vegetable stock4 cups
russet potato1 medium
scant ¼ salt1 teaspoon
optional1 teaspoon
Instructions
Step 1
Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.
Step 2
Preheat the grill over a medium high heat.
Step 3
Trim asparagus and lay in aluminum foil.
Step 4
Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.
Step 5
Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.
Step 6
Grill for about 10 15 minutes, checking intermittently until tender.
Step 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.
Step 8
Add the diced potato and cover with the stock.
Step 9
Bring to a simmer and cook until the potatoes are softened.
Step 10
Remove the best spear tips from the asparagus and reserve for garnish.
Step 11
Roughly chop the remaining smoky asparagus, add to the simmering soup.
Step 12
Continue for another 3 5 minutes to cook through to merge flavours.
Step 13
Transfer soup to a food processor or using a immersion blender, combine until smooth.
Step 14
Season to taste with salt.
Step 15
Stir in lemon juice, if using.
Step 16
Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.
Categories
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, whole 30
Occasions: fall, winter