Smoked Asparagus Soup Food

SIMPLE SMOKED ASPARAGUS

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Place asparagus inside a disposable foil pan. Drizzle oil, salt, and pepper over the top. Toss to coat.
• Place the pan on the smoker rack and smoke for 30 minutes.

SMOKED ASPARAGUS

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C).
• Melt the butter in a small saucepan, stir in the garlic and cook over low heat until just tender. Remove from the heat and mix in the lemon juice, salt, and black pepper.
• Arrange the onions in the bottom of a large cast iron skillet or heat-resistant glass container. Spread asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Place the uncovered skillet or baking dish on the top grate of the preheated smoker.
• Close the smoker and cook the asparagus until tender, about 1 hour.

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAMY HAM AND ASPARAGUS SOUP

Steps:

• Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
• Drain and set aside.
• In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
• Add onions and saute 2 minutes longer or til tender.
• Stir in flour and gradually add milk whisking until smooth.
• Bring to a boil and stir for 2 minutes.
• Add broth, ham, mushrooms and reserved asparagus.
• Reduce heat and add cream.
• Heat through but do not boil.
• Salt and pepper to taste.
• Add Swiss Cheese and dill if using.
• Garnish with Parmesan and parsley.

CREAMY HAM AND ASPARAGUS SOUP

Steps:

• Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside. , In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.

ASPARAGUS CHEESE SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.

SMOKED ASPARAGUS SOUP

Steps:

• Pre-soak a cup of applewood chips in water for an hour, then drain. Trim woody ends and grill over medium heat until charred yet still firm. Move to indirect heat and scatter wood chips on coals. Close lid and smoke for approx 5 minutes until barely soft. Transfer to a cutting board and cut into 1/2 inch pieces, reserving tips. Melt butter in pot and add shallots and leeks. Cook about 3 minutes and add garlic and cook another minute. Add asparagus, salt pepper and broth and cook 10-15 minutes until asparagus is soft. Transfer to a food processer and puree. Return to pot and stir in cream and cook over medium heat until warmed thru. Garnish with tips and cheese.

ASPARAGUS SOUP

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)

Steps:

• Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
• Cut stalks and all remaining asparagus into 1/2-inch pieces.
• Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
• Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
• Add lemon juice and garnish with asparagus tips.