Roasted Asparagus & Onion Soup with Barley
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 will have your diners coming back for more.
Ingredients
Roasted Asparagus & Onion
-
Olive Oil 1 tbsp
-
Butter 2 tbsp
-
Asparagus, trimmed and cut into 1-inch pieces 500 g
-
White Onion, minced 0.5 pc
-
Salt, pinch 1 pc
Barley
-
Water 240 ml
-
Pearl Barley 100 g
-
Salt, to taste
Making the Soup
-
Water 480 ml
-
Salt and Pepper, to taste
Serving
-
Asparagus Heads, roasted (for garnish)
Preparation
-
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 caramelises and the asparagus changes colour.
- Set aside and save some asparagus heads for garnishing later.
-
Barley
- Pour 1 cup of water in a pot.
- Add in some salt and 1 tsp of Knorr Aromat Seasoning 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.
-
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 Seasoning Powder, and salt and pepper.
- Bring to a boil, turn off the heat.
- Add in your barley and mix together.
-
Serving
- Pour your roasted asparagus soup with barley in a soup bowl, and sprinkle with barley.
- Garnish with some roasted asparagus heads.
