No method of cooking spring’s fresh crop of asparagus beats grilling, said Jim Shahin in The Washington Post. The flavor of the vegetable and a wood or charcoal flame “were made for each other,” so I’ve even used the char and smoke of the grill to add “a beguiling flavor note” to this springtime soup.
Smoked asparagus soup
- 3 lbs asparagus, rinsed
- 4 tbsp unsalted butter
- 1 cup chopped shallots
- 1 cup chopped leeks, whites only, well rinsed
- 1 tbsp minced garlic • ½ tsp salt
- ¼ tsp ground white pepper
- 8 cups no-salt-added chicken broth
- ½ cup
- heavy cream
- ¼ cup shaved or finely grated Parmigiano-Reggiano
Presoak a cup of applewood chips in water for 1 hour, then drain. Prepare grill for direct and indirect heat; aim for a medium-hot fire. Trim woody asparagus ends, then place a grilling basket on grate over direct heat. Grill asparagus, turning until fully charred yet still firm, then move to indirect heat. Scatter wood chips on coals. Close lid and smoke until asparagus turns barely soft, about 5 minutes. Transfer to a cutting board. Cut into ½-inch pieces, reserving tips.
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Melt butter in pot over medium-high heat. Add shallots and leeks. Cook about 3 minutes, then add garlic and cook another minute. Add asparagus (not tips), salt, pepper, and broth. Cook 10 to 15 minutes, stirring, until asparagus is tender. Transfer to a food processor and puree. Return puree to pot. Stir in cream and cook over medium-low heat until warmed through. Garnish with asparagus tips and cheese.
