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:
covered percent of daily need
