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

... What this country needs is more free speech worth listening to.
--- MultiMail/Win32 v0.49
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)