Subj : BH&G 2826
To   : ALL
From : DAVE DRUM
Date : Wed May 26 2021 11:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Asparagus Soup w/Chile Croutons
 Categories: Vegetables, Chilies, Breads, Dairy, Poultry
      Yield: 3 Servings
 
    1/4 c  Butter; melted
  1 1/2 tb Asian chile sauce
      1 sm Baguette; sliced diagonally
      2 lb Green, white, and/or purple
           - asparagus; trimmed
      2 tb Butter
      1 sm Onion; fine chopped
    1/4 ts Salt
      3 tb All-purpose flour
    1/2 ts Ground coriander
 28 1/2 oz (2 cans) chicken broth
    1/2 c  Milk
      1 tb Lemon juice
           - Olive oil (opt)
           - Freshly grated nutmeg &
           - lemon juice (opt)
 
  Preheat grill or grill pan to medium heat. For chili
  butter, in a large bowl stir together melted butter and
  chile sauce. Brush one side of each baguette slice with
  some of the chili-butter. Grill bread for 2 minutes, until
  toasted and crisp, turning once. Set aside.
  
  Add asparagus to remaining chili-butter; toss to coat
  (butter may firm up). Grill spears on grill pan over
  medium heat or grill rack over direct medium heat,
  covered, about 2 minutes, turning once. Remove from pan or
  grill. Set aside one-fourth of the spears to stir into
  finished soup. Slice remaining spears in 1/2" rounds;
  set aside.
  
  For soup, in a large saucepan melt the 2 Tbsp. butter over
  medium heat. Cook onion in hot butter for 5 minutes,
  stirring occasionally, until onion is softened. Add salt.
  Sprinkle flour on onions; cook and stir for 1 minute. Stir
  in the coriander. Slowly whisk in chicken broth. Add 1/2"
  asparagus rounds. Bring soup to simmering. Simmer,
  uncovered, for 10 minutes, until thickened, stirring
  occasionally. Cool slightly.
  
  Transfer cooled soup to a blender or food processor, in
  batches if necessary. Puree soup until smooth. Return
  pureed soup to saucepan. Stir in milk and heat through.
  Cut the reserved asparagus spears in 2" lengths. Add to
  soup along with lemon juice. Drizzle with a little olive
  oil. Serve with freshly grated nutmeg, additional lemon
  juice, and chile croutons.
  
  FROM THE TEST KITCHEN: If you prefer asparagus more
  tender, grill it 2 minutes longer. The soup will be a bit
  darker than shown in the photo.
  
  No time to grill? Quickly blanch the spears (see QUICK
  BLANCHING below) and toast baguette slices under the
  broiler for 1 to 2 minutes each side.
  
  QUICK BLANCHING: To serve asparagus quickly, place spears
  in a single layer in a shallow baking pan. Cover with
  about 2 cups of boiling salted water. Let stand for 10 to
  12 minutes, until bright green and crisp-tender. Drain,
  then serve warm.
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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