Grilled Asparagus Soup Serving Size - 6 Prepared By - DnD Recipe Rating
			2 pound asparagus spears tough ends removed 6 to 8 green onions, root ends trimmed 1/3 cup extra virgin olive oil 4 cups chicken broth 2 cups tightly packed baby spinach leaves 1/4 teaspoon freshly ground black pepper 1/4 cup heavy cream 2 teaspoons finely chopped fresh tarragon Kosher salt
			Place the asparagus and green onions in a large bowl and coat with the olive oil. Grill them over Direct Medium heat until they are marked by the grill but not dark. 4 to 6 minutes turning once. Transfer to a cutting board and cut into 2-inch lengths and place in a medium saucepan. Add the chicken broth spinach and pepper to the saucepan. 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 saucepan 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.