Ingredients
- 1Kg Asparagus Spears, Tough Ends Removed
- 6 To 8 Spring Onion
- 1/3 Cup Extra Virgin Olive Oil
- 4 Cups Chicken Stock
- 2 Cups Tightly Packed Baby Spinach Leaves
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Cup Thick Cream
- 2 Teaspoons Finely Chopped Fresh Tarragon
- Salt
Instructions
- Place The Asparagus And Spring Onion In A Large Bowl And Coat With The Olive Oil. Grill Them Over Direct Medium Heat (180°C To 230°C) Until They Are Marked By The Grill But Not Dark, 4 To 6 Minutes, Turning Once. Keep The Lid Closed As Often As Possible During Grilling. Transfer To A Cutting Board And Cut Into 5Cm Lengths And Place In A Gbs Wok.
- Add The Chicken Stock, Spinach, And Pepper To The Wok. Bring The Mixture To A Boil Over High Heat, And 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 Wok 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.
- Preparation Time: 20 Minutes
- Braai Time: 15 Minutes
- Total Time: 35 Min
- Serves: 6
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Equipment: Gourmet BBQ System Wok and Steamer, Leather Glove
What Do You Need? Recommened Tools
Gourmet BBQ System Wok and Steamer
R2,499.00
Leather Glove
R549.00
