Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Asparagus spears - tough ends removed

  2. 6 Green onions - (to 8) - root ends trimmed

  3. 1/3 cup 78ml Extra-virgin olive oil

  4. 4 cups 948ml Chicken broth

  5. 2 cups 80g / 2.8oz Baby spinach leaves - (tighly packed)

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 1/4 cup 59ml Heavy cream

  8. 2 teaspoons 10ml Finely-chopped fresh tarragon Kosher salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 servings. Wine Recommendation: Many Sauvignon Blancs from Napa Valley have captivating, herbaceous flavors, making them a superb match for this vegetable puree. Beer Recommendation: A clean-tasting pilsner with the subtle aroma of hops is another excellent choice.


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