Grilled Asparagus Soup

Recipe Ingredients

2 lbs	908g / 32oz	Asparagus spears - tough ends removed
6		Green onions - (to 8) - root ends trimmed
1/3 cup	78ml	Extra-virgin olive oil
4 cups	948ml	Chicken broth
2 cups	80g / 2.8oz	Baby spinach leaves - (tighly packed)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Heavy cream
2 teaspoons	10ml	Finely-chopped fresh tarragon
		Kosher salt - to taste

Recipe Instructions

Place the asparagus and green onions in a large bowl and coat with the olive oil. Grill the asparagus and green onions over Direct Medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once halfway through grilling time. Transfer them to a cutting board and cut them into 2-inch lengths and place them in a medium saucepan.

Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt to taste. Serve warm.

This recipe yields 6 servings.

Wine Recommendation: Many Sauvignon Blancs from Napa Valley have captivating, herbaceous flavors, making them a superb match for this vegetable puree.

Beer Recommendation: A clean-tasting pilsner with the subtle aroma of hops is another excellent choice.

Source:
Weber's Recipes at http://www.weber.com

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