Cedar Smoked Asparagus Soup

The recipe Cedar Smoked Asparagus Soup can be made in around 45 minutes. This recipe serves 4 and costs $2.13 per serving. This hor d'oeuvre has 169 calories, 4g of protein, and 7g of fat per serving. It is brought to you by Foodista. Only a few people made this recipe, and 5 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up cedar plank, vegetable stock, olive oil, and a few other things to make it today. It will be a hit at your Autumn event. With a spoonacular score of 65%, this dish is solid. Simila

Instructions

1. 1

   Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.

2. 2

   Preheat the grill over a medium high heat.

3. 3

   Trim asparagus and lay in aluminum foil.

4. 4

   Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.

5. 5

   Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.

6. 6

   Grill for about 10 15 minutes, checking intermittently until tender.

7. 7

   Meanwhile, heat the remaining oil in a large stockpot to sweat the leeks and garlic until soft and translucent but not browned; about 3 5 minutes.

8. 8

   Add the diced potato and cover with the stock.

9. 9

   Bring to a simmer and cook until the potatoes are softened.

10. 10

    Remove the best spear tips from the asparagus and reserve for garnish.

11. 11

    Roughly chop the remaining smoky asparagus, add to the simmering soup.

12. 12

    Continue for another 3 5 minutes to cook through to merge flavours.

13. 13

    Transfer soup to a food processor or using a immersion blender, combine until smooth.

14. 14

    Season to taste with salt.

15. 15

    Stir in lemon juice, if using.

16. 16

    Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.

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