Finney
Master Chef
Grilled Asparagus Soup
Here a touch of smokiness from the grill creates an intriguing backdrop for the asparagus’ brilliant, deep flavor. This soup, finished with a touch of cream and a showering of fresh tarragon, makes an elegant first course from one of our favorite springtime vegetables.
2 pounds asparagus spears, tough ends removed
6 to 8 green onions, root ends trimmed
1/3 cup extra-virgin olive oil
4 cups chicken broth
2 cups tightly packed baby spinach leaves
1/4 teaspoon freshly ground black pepper
1/4 cup heavy cream
2 teaspoons finely chopped fresh tarragon
Kosher salt
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.
Here a touch of smokiness from the grill creates an intriguing backdrop for the asparagus’ brilliant, deep flavor. This soup, finished with a touch of cream and a showering of fresh tarragon, makes an elegant first course from one of our favorite springtime vegetables.
2 pounds asparagus spears, tough ends removed
6 to 8 green onions, root ends trimmed
1/3 cup extra-virgin olive oil
4 cups chicken broth
2 cups tightly packed baby spinach leaves
1/4 teaspoon freshly ground black pepper
1/4 cup heavy cream
2 teaspoons finely chopped fresh tarragon
Kosher salt
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.
