May 01

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Eating Real Recipes: Grilled Asparagus and Sweet Onion Soup


April through early June is generally the prime time for harvesting the asparagus variety grown in many CSA gardens.  This year’s warmer temperatures, however, brought out an early crop with the last of the stalks going to seed this past week.  That means this year’s asparagus harvest is over, and only those of us who worked the farm throughout the past couple of months got in on the sweet goodness of freshly picked asparagus.  I love it grilled, but I wanted to make something special to honor my last fresh stalks.  I found a couple of asparagus soup recipes that caught my eye, so I decided to combine the best of both.  What resulted was a soup made from grilled asparagus that was so incredibly delicious I’m already dreaming of next year’s crop!

Asparagus Soup


1 lb asparagus stalks

1 sweet yellow onion – chopped

1 sprig fresh oregano

4 c. homemade broth (chicken or vegetable)

1/2 c. milk of choice (rice, almond, cow)


Grill asparagus.  Remove tips after grilling and set aside.

Cut grilled asparagus stalks into chunks.  Add asparagus stalks, onions, and oregano sprig to the broth.  Bring to a boil and simmer for 15 minutes or until onions are soft.

Remove from heat and immediately add milk.  Fish out the oregano sprig if it is still intact and discard before using a hand blender to puree the soup.  Add salt and pepper to taste.

Ladle soup into small bowls.  Chop grilled tips and sprinkle onto soup before serving.



Special diet tips / options:

Gluten free:  As is!

Vegan diet:  Choose the non dairy milk options.

Vegetarian diet:  Choose the vegetable broth.

Paleo diet:  Choose almond milk.

Locavore:  Use local foods – use veggies from your CSA, home garden, or farmers market.


See a copy of this post as well as some other Green Resource ideas at www.liverenewed.com.



Permanent link to this article: http://eatingreal.com/blog/2012/05/grilled-asparagus-and-sweet-onion-soup/

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