Grilled Asparagus Soup


by: Jenn

Delicious!!! I used chicken broth as I thought the vegetable may be too bland. I also tossed my asparagus in a zip lock bag, poured some olive oil over it, sprinkled with salt, pepper and garlic and let it maranade a while before grilling. That alone is amazing!


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serves: 6

2 pounds asparagus spears, tough ends removed

6-8 green onions, root ends trimmed

1/3 cup extra virgin olive oil

4 cups chicken broth

2 cups tightly packed baby spinach leaves

1/4 teaspoon freshly ground black pepper

1/4 cup heavy cream

2 teaspoons finely chopped fresh tarragon

Kosher salt

Nutrition Facts
Grilled Asparagus Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 187

  • Total Fat: 15.1 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 6.9 mg
  • Sodium: 63.6 mg
  • Total Carbs: 9.6 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 3.5 g
  • Protein: 7.2 g

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1.  Place the asparagus and green onions in a large bowl and coat with the olive oil. Grill them over Direct Medium heat until they are marked by the grill but not dark, 4 to 6 minutes, turning once. Transfer to a cutting board and cut into 2-inch lengths and place in a medium saucepan.

2.  Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, and 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 4 to 5 minutes, but do not let it boil. Season with Salt to taste. Serve warm.

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