Grilled Spring Asparagus Soup with Chili Croutons
 
 
Ingredients
Croutons
  • 2 tbsp butter, melted
  • 1 tsp or “squirt” of Asian chili sauce (Sriracha)
  • 1 small baguette, sliced diagonally
Soup
  • 2 lbs (two bunches) green asparagus
  • olive oil
  • 2 tbsp butter
  • 1 small onion, finely diced
  • 1/4 tsp salt
  • 3 tbsp all-purpose flour
  • 1/2 – 1 tsp ground coriander
  • 2 (14.5 oz) cans reduced-sodium chicken broth
  • 1 tsp Asian chili sauce (Sraracha)
  • 1/2 cup low-fat sour cream
  • olive oil
  • freshly grated nutmeg
Instructions
  1. Cut off the dry ends of the asparagus. Preheat barbecue grill. Holding each asparagus stalk lightly, snap in two and place in a bowl. Drizzle lightly with olive oil and toss to mix. Grill for 2 minutes per side until mostly tender and lightly roasted.
  2. Alternatively, cook in a frying pan (this is what I did) or roast in the oven, just until the asparagus is lightly browned.
  3. Remove from the heat and allow to cool slightly. Set aside 1/4 of the best spears. Slice the remaining asparagus stalks into 1 inch pieces.
  4. In a large saucepan, melt 2 tbsp butter then add the onion and cook until lightly browned and softened, about five minutes. Add the salt. Then add the flour, stir and cook until lightly browned. Stir in the coriander.
  5. Finally, whisk in the chicken broth then add the asian chili sauce and the chopped asparagus. Bring the soup to a simmer, stirring while the asparagus cooks through and the broth thickens. Cool slightly.
  6. Use a food processor or immersion blender to blend and purée soup until it is smooth. Add the sour cream and stir, heating over a medium-low until heated through.
  7. Ladle soup into bowls. Top with reserved asparagus spears. Sprinkle with nutmeg, if using. Drizzle lightly with olive oil.
Croutons
  1. Melt the butter in a pot or in the microwave. Stir in the chili sauce to taste.
  2. Brush each bread slice lightly with the butter mixture on one side.
  3. Lightly toast in the oven under the broiler.
  4. Serve with the soup.
  5. Makes 4 large servings.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/03/11/grilled-spring-asparagus-soup-with-chili-croutons/