Cedar Smoked Asparagus Soup

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cedar plank, for smoking (cooking grade with no varnish)

1 medium Bunch of Asparagus, 20-25 sized stalks, trimmed

2 tablespoons Olive Oil

1 teaspoon Balsamic Vinegar

2 Leeks, white and light green parts only, well washed and finely diced

2 Garlic Cloves, minced

4 cups Vegetable stock

1 medium Yukon Gold or Russet Potato, peeled and diced

teaspoon scant ¼ Salt, or to taste

1 teaspoon Lemon Juice or to taste, optional

Equipment:

grill

aluminum foil

pot

immersion blender

food processor

Cooking instruction summary:

Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing. Preheat the grill over a medium high heat. Trim asparagus and lay in aluminum foil. Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover. Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq. Grill for about 10 15 minutes, checking intermittently until tender. 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. Add the diced potato and cover with the stock. Bring to a simmer and cook until the potatoes are softened. Remove the best spear tips from the asparagus and reserve for garnish. Roughly chop the remaining smoky asparagus, add to the simmering soup. Continue for another 3 5 minutes to cook through to merge flavours. Transfer soup to a food processor or using a immersion blender, combine until smooth. Season to taste with salt. Stir in lemon juice, if using. Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.

 

Step by step:


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.


Nutrition Information:

Quickview
168 Calories
4g Protein
7g Total Fat
24g Carbs
20% Health Score
Limit These
Calories
168k
8%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
24g
8%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1535mg
67%

Get Enough Of These
Protein
4g
9%

Vitamin K
72µg
69%

Vitamin A
2093IU
42%

Manganese
0.5mg
25%

Folate
94µg
24%

Iron
3mg
22%

Vitamin B6
0.41mg
20%

Vitamin C
15mg
19%

Vitamin E
2mg
18%

Copper
0.33mg
16%

Vitamin B1
0.23mg
16%

Fiber
3g
16%

Potassium
538mg
15%

Vitamin B2
0.19mg
11%

Phosphorus
106mg
11%

Magnesium
41mg
10%

Vitamin B3
1mg
9%

Calcium
63mg
6%

Zinc
0.84mg
6%

Vitamin B5
0.54mg
5%

Selenium
3µg
5%

covered percent of daily need
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