About 6 weeks ago or so, my parents came to visit from Colorado. We spent the weekend up in Santa Barbara where I went to college. One restaurant where we ate dinner that weekend had this amazing asparagus soup appetizer. When I inquired about what was in the soup other than asparagus, the waiter said nothing except chicken stock. It was so good that I decided to recreate it with my own twist and since I made some charred bacon wrapped asparagus a couple weeks ago, I figured why not take that great charred flavor and incorporate it into a soup? The added flavor from the roasted asparagus and bacon was just what the soup needed.
- 2 large bunches asparagus, trimmed of white stems
- 6 slices bacon
- 4 cups chicken stock
- sesame chili oil
- salt and pepper to taste
- Preheat grill on medium high
- While grill is preheating, wrap 3-4 asparagus spears in each slice of bacon
- Once hot, grill asparagus until charred on both sides, about 5 minutes per side
- Remove from grill and let cool
- Add chicken stock to a large pot heated to medium heat
- Once cool, roughly chop asparagus bunches and add to pot. Let simmer for 20 minutes or until asparagus is fork tender
- Remove from heat and transfer to blender. Blend until smooth
- Season with salt and pepper and serve immediately with blanched asparagus tips and sesame chili oil as garnish
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Lisa Spears says
July 14, 2014 at 3:28 pmwhat a delicious soup. Great flavor. thanks for sharing.
Pastured Kitchen says
July 14, 2014 at 7:16 pmAwesome! So glad you liked it!