Cedar Smoked Asparagus Soup

Cedar Smoked Asparagus Soup

  Ready in : 45 mins

The recipe Cedar Smoked Asparagus Soup can be made in around 45 minutes. This recipe serves 4 and costs $2.13 per serving. This hor d'oeuvre has 169 calories, 4g of protein, and 7g of fat per serving. It is brought to you by Foodista. Only a few people made this recipe, and 5 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up cedar plank, vegetable stock, olive oil, and a few other things to make it today. It will be a hit at your Autumn event. With a spoonacular score of 65%, this dish is solid. Similar recipes are Cedar Plank-Smoked Salmon, Cedar-Planked Lobster Tails with Corn-Smoked Chile Relish, and Cedar Smoked Salmon Caesar with Meyer Lemon Truffle Anchovy Vinaigrette.

Ingredients

cedar plank

cedar plank

1

asparagus

asparagus

1 medium Bunch

olive oil

olive oil

2 tablespoons

balsamic vinegar

balsamic vinegar

1 teaspoon

leeks

leeks

2

garlic cloves

garlic cloves

2

vegetable stock

vegetable stock

4 cups

russet potato

russet potato

1 medium

scant ¼ salt

scant ¼ salt

1 teaspoon

optional

optional

1 teaspoon

Cooking in Steps

  1. 1
    Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.

    cedar plank

    cedar plank

    water

    water

  2. 2
    Preheat the grill over a medium high heat.

    grill
    grill
  3. 3
    Trim asparagus and lay in aluminum foil.

    asparagus

    asparagus

    aluminum foil
    aluminum foil
  4. 4
    Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.

    balsamic vinegar

    balsamic vinegar

    olive oil

    olive oil

    aluminum foil
    aluminum foil
  5. 5
    Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.

    cedar plank

    cedar plank

    asparagus

    asparagus

  6. 6
    Grill for about 10 15 minutes, checking intermittently until tender.

    grill
    grill
  7. 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.

    garlic

    garlic

    leek

    leek

    cooking oil

    cooking oil

    pot
    pot
  8. 8
    Add the diced potato and cover with the stock.

    potato

    potato

    stock

    stock

  9. 9
    Bring to a simmer and cook until the potatoes are softened.

    potato

    potato

  10. 10
    Remove the best spear tips from the asparagus and reserve for garnish.

    asparagus

    asparagus

  11. 11
    Roughly chop the remaining smoky asparagus, add to the simmering soup.

    asparagus

    asparagus

  12. 12
    Continue for another 3 5 minutes to cook through to merge flavours.

  13. 13
    Transfer soup to a food processor or using a immersion blender, combine until smooth.

    immersion blender
    immersion blender
    food processor
    food processor
  14. 14
    Season to taste with salt.

    salt

    salt

  15. 15
    Stir in lemon juice, if using.

    lemon juice

    lemon juice

  16. 16
    Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.

    asparagus

    asparagus

    basil

    basil

    olives

    olives

    leek

    leek

    cooking oil

    cooking oil