Cedar Smoked Asparagus Soup

16 steps · 45 min total

1. 01

   Soak Cedar Plank

   Submerge your cedar plank in water for anywhere from 20 minutes to 4 hours, depending on its thickness and your timing. This prevents it from catching fire on the grill and infuses moisture for a smoky steam.
2. 02

   Preheat Grill

   Preheat your grill over medium-high heat.
3. 03

   Trim Asparagus

   Trim the woody ends from the asparagus spears and lay them out in a sheet of aluminum foil.
4. 04

   Season and Wrap Asparagus

   Drizzle the asparagus with balsamic vinegar and 1 tablespoon of the olive oil. Wrap the foil tightly to cover the asparagus entirely.
5. 05

   Smoke Asparagus

   Place the foil-wrapped asparagus package directly onto the soaked cedar plank. Reduce the grill flame and close the lid of the barbecue, letting the cedar work its magic.
6. 06

   Grill Asparagus

   Grill for about 10–15 minutes, checking intermittently until the asparagus is tender when pierced with a fork.
7. 07

   Sauté Leeks and Garlic

   Meanwhile, heat the remaining olive oil in a large stockpot. Add the sliced leeks and minced garlic, then sweat them until they're soft and translucent but not browned, about 3–5 minutes. You want them just softened, not browned.
8. 08

   Add Potato and Stock

   Add the diced russet potato to the pot, then pour in the 4 cups of vegetable stock, ensuring the potatoes are fully submerged.
9. 09

   Simmer Potatoes

   Bring the soup to a gentle simmer and cook until the potatoes are softened and easily mashable.
10. 10

    Reserve Asparagus Tips

    Carefully remove the most visually appealing spear tips from the smoked asparagus and set them aside for garnish.
11. 11

    Chop Asparagus

    Roughly chop the remaining cedar-smoked asparagus and add it directly to the simmering soup.
12. 12

    Simmer Soup

    Continue to simmer the soup for another 3–5 minutes, allowing the smoky asparagus flavor to meld with the leek and potato base.
13. 13

    Blend Soup

    Carefully transfer the soup to a food processor, or use an immersion blender directly in the pot, and blend until it's completely smooth.
14. 14

    Season with Salt

    Season the soup to taste with scant ¼ teaspoon of salt, adjusting as needed.
15. 15

    Add Lemon Juice

    If you're using it, stir in the lemon juice for a bright finish.
16. 16

    Garnish and Serve

    Ladle the hot soup into bowls. Top each serving with the reserved asparagus tips and finish with a drizzle of extra virgin olive oil, basil oil, or leek oil, if you have it.