By Traeger Kitchen
Smoky, creamy, and all kinds of delicious. Lightly seasoned asparagus is smoked on the Traeger before getting blended into a rich and flavorful soup.
|1 Pound||asparagus spears, divided|
|1 Tablespoon||Olive oil|
|1/2||yellow onion, diced small|
|2||cloves garlic, minced|
|1 1/2 Cup||chicken stock|
|1 1/2 Cup||cream|
|Smoked paprika, for serving, optional|
When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Reserve 2 spears of fresh asparagus for serving. Drizzle the remaining asparagus with olive oil and season with salt and pepper.
1 Pound asparagus spears, divided
1 Tablespoon Olive oil
To Taste Salt
To Taste Pepper
Place directly on the grill grate and smoke for 20-30 minutes.
180 ˚F / 82 ˚C
In a saucepan over medium heat, melt 1 tablespoon of butter. Add the onion and garlic and sauté until the onion is translucent, 2-3 minutes.
1 Tablespoon butter
1/2 yellow onion, diced small
2 cloves garlic, minced
Remove the asparagus from the grill and cut into 1-inch pieces. Place asparagus in the pan with onion, and add stock and cream. Bring to a simmer.
1 1/2 Cup chicken stock
1 1/2 Cup cream
Remove from heat and puree using a blender or immersion blender until smooth. Season with salt and pepper to taste.
With a vegetable peeler, thinly shave the reserved asparagus. Top the soup with fresh shaved asparagus, sprinkle with salt, pepper, and smoked paprika, if desired. Enjoy!
Smoked paprika, for serving, optional
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