Creamy Grilled Asparagus Soup with Cheese Toasts

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 674, total fat 32 G., saturated fats 15 G., proteins 27 G., carbohydrates 68 G., fiber 5 G., cholesterol 75 mg, sodium 1058 mg, sugar 28 G.

The asparagus and green onions for this soup can be baked in the oven, but grilling them on an outdoor grill adds a unique smoky flavor that makes this dish truly special. Serve the soup drizzled with yogurt sauce and topped with crispy, sweet-and-savory toasts topped with melty cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

1 bunch asparagus, trimmed and peeled
4 green onions, roots trimmed
Olive oil for greasing
2 cups warm vegetable broth
0.5 cup full-fat Greek yogurt, room temperature
1/4 cup fresh Italian parsley
Zest of 1 lemon
1 clove of garlic, grated

Toasts

0.5 cup apricot jam
1/4 cup sambal-olek sauce
2 ciabatta buns, cut in half
2 cups of grated Italian cheese mixture

For serving

1/4 cup full-fat Greek yogurt
1-2 tablespoons lemon juice
1 tbsp. honey
Special equipment: skewer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, green onions, toasts, cheese, chili sauce, Apricot jam, lemon, yogurt

Cooking the dish according to the recipe:

Preheat the grill to indirect heat or preheat the oven to 200°C (400°F). If grilling, place the rack directly on the grill grate. Brush the asparagus and green onions with olive oil. Season with salt and pepper and grill over direct heat, turning several times, until the vegetables are tender and partially charred, 2-4 minutes. Transfer to a cutting board.
Toasts:

In a small bowl, combine the jam and sambal oelek. Spread the sauce over the cut sides of the buns. Spread the cheese evenly and place the buns over indirect heat (either directly on the grill or on a baking sheet). Cook, covered, until the cheese melts, 3-5 minutes.

Make some soup:

Transfer the grilled vegetables to a cutting board and chop. Place in a blender. Add the broth, yogurt, and parsley and blend until smooth.
Pour the soup into a medium saucepan, add the lemon zest, garlic, and salt to taste, and bring to a boil over medium-high heat. Simmer for a few minutes to warm through. Taste and adjust the seasoning if needed.
Innings:

In a small bowl, combine the yogurt, lemon juice, and honey. Ladle the soup into bowls. Add 3 drops of yogurt sauce to each bowl and run a wooden skewer through the sauce to create a pattern. Serve with toast.