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Barefoot’s Grilled Asparagus Soup


Barefoot’s Grilled Asparagus Soup 


We love most any vegetable grilled. There was a time my guy would have said there were quite a number of veggies he didn’t like to eat. He’s been making a concerted effort to try anything I cook. Today? He pretty much likes them all.

When preparing fresh asparagus, most directions call for the lower end to be cut off. Some suggest breaking the stalk at whatever point it will break and tossing out the stem end. This seems such a waste.

Last night, we had grilled artichokes and grilled asparagus with supper. I looked at the stems I’d just removed from the asparagus and thought, ‘What a waste.’

What about soup? So I cut off the dry end tip of the stems off and grilled them along with everything else.

We ate the tops for dinner and today, I made this recipe with the leftover stems.

Because I was using leftovers, there was only a half pound of asparagus. It was perfect for two.


Barefoot’s Grilled Asparagus Soup

1/2 pound grilled asparagus
1 small leek sliced
1 TB butter
1 TB Coconut Oil (or use 2 TB of either of your choice or EVOO)
14 oz chicken stock
1 large dollop on a soup spoon of Greek yogurt
Juice of 1/2 lemon
salt & pepper to taste
1 tsp Sriracha sauce
1/2 tsp liquid smoke

Cut the tips off 6 asparagus stalks and set aside for garnish.

Take 1 fresh leek, remove tough, dark green upper leaves, trim the other end of dried roots, and slice lower white part into two pieces lengthwise. Hold under cold water and rinse between folds. Slice each half crosswise in thin slices. In a heavy pot, place butter and coconut oil, turn heat to medium high. When melted, add leeks, stir until just beginning to wilt. Add grilled asparagus and stir until heated through–about 3-4 minutes. Add chicken stock, stir, and heat through.


asparagus soup sliced leeks



Remove from heat, pour into blender and blend until smooth. Return to pot. Or blend with a stick blender in pot. 

Add all of the rest and stir well.

Pour into two bowls, top with 3 asparagus tops each, and serve.

The Sriracha sauce and liquid smoke gives it a nice little kick and depth of flavor. I felt it was a little bland without them, but omit if you prefer.


asparagus soup in pot



I typically make my own stock because I know it will be salt free and low fat. I keep some store bought on hand for emergencies. I used a store bought stock in this recipe for consistency for you guys. Traditional cream soups call for creme fraiche, sour cream, or heavy cream. By using Greek yogurt, you’ve eliminated a large portion of the fat content.


asparagus soup finished



It was excellent. The day turned out to be wet and cool, like it’s been all winter. And it’s April already.


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