Smoked Asparagus Soup Recipes

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C).
• Melt the butter in a small saucepan, stir in the garlic and cook over low heat until just tender. Remove from the heat and mix in the lemon juice, salt, and black pepper.
• Arrange the onions in the bottom of a large cast iron skillet or heat-resistant glass container. Spread asparagus spears over the onions. Drizzle the butter and garlic mixture over the asparagus. Place the uncovered skillet or baking dish on the top grate of the preheated smoker.
• Close the smoker and cook the asparagus until tender, about 1 hour.

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Place asparagus inside a disposable foil pan. Drizzle oil, salt, and pepper over the top. Toss to coat.
• Place the pan on the smoker rack and smoke for 30 minutes.

Steps:

• Pre-soak a cup of applewood chips in water for an hour, then drain. Trim woody ends and grill over medium heat until charred yet still firm. Move to indirect heat and scatter wood chips on coals. Close lid and smoke for approx 5 minutes until barely soft. Transfer to a cutting board and cut into 1/2 inch pieces, reserving tips. Melt butter in pot and add shallots and leeks. Cook about 3 minutes and add garlic and cook another minute. Add asparagus, salt pepper and broth and cook 10-15 minutes until asparagus is soft. Transfer to a food processer and puree. Return to pot and stir in cream and cook over medium heat until warmed thru. Garnish with tips and cheese.

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.