Cedar Smoked Asparagus Soup

Recipe by Dayna McIssac

Ingredients
  

  • 1 Lb Fresh Ontario Asparagus 20-25 medium sized stalks, trimmed
  • 1 tsp Balsamic Vinegar
  • 2 tbsp Olive Oil divided
  • 2 Leeks white and light green parts only, washed well and finely sliced
  • 2 Garlic Cloves minced
  • 1 Medium Yukon Gold or Russet Potato peeled and diced
  • 4 Cup Stock Chicken or Vegetable
  • ½ teaspoon Sea Salt
  • 1 ½ teaspoons Lemon Juice or to taste (optional)

Instructions
 

  • Submerge a food safe cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness of the wood and the amount of time you have.
  • Preheat the barbeque grill over a medium high heat.
  • Wash and trim asparagus, place in a bowl and drizzle over balsamic vinegar and 1 Tablespoon of the olive oil.
  • Place the asparagus on the cedar plank on the barbecue. Reduce the heat to medium and close the lid.
  • Grill for about 10 – 15 minutes, checking intermittently until tender. Have a glass of water or spray bottle handy to extinguish any possible flames along the cedar plank.
  • Meanwhile, heat the remaining tablespoon of oil in a large stockpot to medium, add the leeks and garlic sautéing 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 cooked asparagus and reserve for garnish.
  • Roughly chop the remaining smoky asparagus, add to the simmering soup. Continue for another 3 – 5 minutes to cook.
  • 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 cooked 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 an immersion blender, combine until smooth.
  • Season to taste with salt. Stir in lemon juice.
  • Top each serving with reserved asparagus tips and drizzle over extra virgin olive oil.

Notes

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