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  3. Roasted Asparagus & Onion Soup with Barley
  1. Recipes - Over 400 food, dessert & drink recipes

Roasted Asparagus & Onion Soup with Barley

Roasted Asparagus & Onion Soup with Barley – - Recipe

Try serving up this creamy Roasted Asparagus Soup for diners who are looking for something warm, homey & healthy! Add some barley for added bite to create a lovely Soup of the Day option that leave your guests coming back for more.

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Ingredients

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Roasted Asparagus & Onion

  • Olive Oil 1.0 tbsp
  • Butter 2.0 tbsp
  • Asparagus, trimmed and cut into 1-inch pieces 500.0 g
  • Salt, a pinch
  • White Onion, minced 0.5 chunk

Barley

  • Water 240.0 ml
  • KNORR Aromat 1 kg 1.0 tsp
  • Pearl Barley 100.0 g

Making the Soup

  • Knorr Potato Flakes 2 kg 170.0 g
  • Water 480.0 ml
  • KNORR Aromat 1 kg 2.0 tsp
  • Salt and Pepper, to taste

Serving

  • Roasted Asparagus Heads, for garnish

Try serving up this creamy Roasted Asparagus Soup for diners who are looking for something warm, homey & healthy! Add some barley for added bite to create a lovely Soup of the Day option that leave your guests coming back for more.

...

Method

  1. Roasted Asparagus & Onion

    • On a skillet, heat your olive oil and butter, then add in your onions.
    • Season with salt to draw out the onion’s moisture, then add in your asparagus.
    • Toss them for about 2 minutes, or until the onion caramelizes and the asparagus changes color.
    • Set aside and save some Asparagus heads for garnishing later.

  2. Barley

    • Pour 1 cup of water in a pot.
    • Add in some salt and 1 tsp of KNORR Aromat Powder.
    • Place in your Pearl Barley, and bring to a boil over medium heat, adding water if necessary.
    • Let it simmer for about 40 minutes or until the liquid is absorbed. Set aside.

  3. Making the Soup

    • Add in your roasted asparagus and onion mixture into a pot under medium heat.
    • Add KNORR Potato Flakes.
    • Pour in your water and let it simmer for 8-10 minutes.
    • When the vegetables are soft, remove from heat and place in the blender. (If your blender is made of plastic, let the mixture cool first before pouring it in.)
    • Blend until smooth and transfer back to the pot. Let the soup simmer over medium to low heat.
    • Season with KNORR Aromat Powder, and salt and pepper.
    • Bring to a boil, turn off the heat.
    • Add in your barley and mix together.

  4. Serving

    • Pour your Roasted Asparagus Soup with Barley in a soup bowl, and sprinkle with barley.
    • Garnish with some roasted asparagus heads.

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