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Smoked Asparagus Soup

5

40

Apple

Smoky, creamy, and all kinds of delicious. Lightly seasoned asparagus is smoked on the Traeger before getting blended into a rich and flavorful soup.

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  • 1 Pound asparagus spears, divided

  • 1 Tablespoon Olive oil

  • Salt

  • Pepper

  • 1 Tablespoon butter

  • yellow onion, diced small

  • 2 Clove Garlic, minced

  • 1 1/2 Cup chicken stock

  • 1 1/2 Cup cream

  • Smoked paprika, for serving, optional

  • 1

    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

  • 2

    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

  • 3

    Place directly on the grill grate and smoke for 20-30 minutes.
  • 4

    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

    • Half yellow onion, diced small

    • 2 Clove Garlic, minced

  • 5

    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

  • 6

    Remove from heat and puree using a blender or immersion blender until smooth. Season with salt and pepper to taste.
  • 7

    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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