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CREAMED EAGLES SOUP ON THE GRILL




Source of Recipe


Buccs Fans


List of Ingredients




2 pounds asparagus spears, tough ends removed
6 to 8 green onions, root ends trimmed
1/3 cup extra-virgin olive oil
4 cups chicken broth
2 cups tightly packed baby spinach leaves
1/4 teaspoon freshly ground black pepper
1/4 cup heavy cream
2 teaspoons finely chopped fresh tarragon
Kosher salt to taste

Recipe



Place the asparagus and green onions in a large bowl and coat with the
olive oil. Grill the asparagus and green onions over Direct heat until
they are marked by the grill but not dark, 4 to 6 minutes, turning once
halfway through grilling time. Transfer them to a cutting board and cut
them into 2-inch lengths and place them in a medium saucepan. Add the
chicken broth, spinach, and pepper to the saucepan. Bring the mixture to
a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted
spoon, transfer the vegetables to a food processor and puree them.
Return the pureed vegetables to the saucepan and mix well. Whisk in the
cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let
it boil. Season with salt to taste. Serve warm.