Serious Eats: Recipes
Grilling: Asparagus Soup with Herb Gremolata
"This was a pleasant break from my normal grilled asparagus."
Asparagus is made for the grill. Simply dressed or done up all fancy-like, you just can't go wrong when they're cooked over the flames. With spears coming at me at every turn this time of year, I'm always thinking of new things to do with them, which is why this recipe for asparagus soup caught my eye. Requiring five pounds of asparagus, it was the perfect recipe to jump one while prices were low.
Those tons of stalks were skewered and grilled alongside leeks, then given a whirl in a blender with some chicken stock. Warmed up and seasoned to taste, the soup was done.
Being so simple, each flavor—asparagus, leeks, and the stock—came through in every spoonful, but those spoonfuls were just kind of "blah." Luckily, there was a gremolata mixture of parsley, lemon zest, garlic and tarragon to come to rescue!
Even if the licorice-flavored tarragon was a little too strong for my liking—I would try thyme if I made this again—the gremolata added the dearly missing punch the soup itself initially lacked. All rounded out, this was a pleasant break from my normal grilled asparagus, even if a bunch of spears with a little oil, salt, and pepper cooked over a hot fire produces a superior end result too.
Grilled Asparagus Soup with Herb Gremolata
Adapted from Bon Appétit