| Grilled Asparagus Soup
2 pounds of asparagus spears, tough ends removed
6 to 8 green onions, root ends trimmed
1/3 cup of extra-virgin olive oil
4 cups of chicken broth
2 cups of tightly packed baby spinach leaves
1/4 teaspoon of freshly ground black pepper
1/4 cup of heavy cream
2 teaspoons of finely chopped fresh tarragon
Kosher salt |
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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. Makes 6 servings.
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