45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 458g
Price Per Serving: 2.13$
169kcal
Nutrition
Calories: 169kcal
Protein: 9.76%
Fat: 36.63%
Carbs: 53.61%
Ingredients
- 1 cedar plank with no varnish) for smoking (cooking grade
- 1 medium Bunch asparagus trimmed
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 2 leek light diced white green washed and finely well
- 2 garlic clove minced
- 4 cups vegetable stock
- 1 medium baking potatoes diced peeled
- 1 teaspoon salt to taste
- 1 teaspoon juice of lemon to taste
Equipment
- food processor
- pot
- grill
- aluminum foil
- immersion blender
Directions
- Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.
- Preheat the grill over a medium high heat.
- Trim asparagus and lay in aluminum foil.
- Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.
- Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.
- Grill for about 10 15 minutes, checking intermittently until tender.
- 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.
- Add the diced potato and cover with the stock.
- Bring to a simmer and cook until the potatoes are softened.
- Remove the best spear tips from the asparagus and reserve for garnish.
- Roughly chop the remaining smoky asparagus, add to the simmering soup.
- Continue for another 3 5 minutes to cook through to merge flavours.
- Transfer soup to a food processor or using a immersion blender, combine until smooth.
- Season to taste with salt.
- Stir in lemon juice, if using.
- Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.
Nutrition Facts
Properties
Nutrition Score
15.896956521739%
Flavonoids
Taste
Nutrients percent of daily need