Ingredients
Roasted Asparagus & Onion
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Olive Oil 1.0 tbsp
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Butter 2.0 tbsp
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Asparagus, trimmed and cut into 1-inch pieces 500.0 g
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Salt, a pinch
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White Onion, minced 0.5 chunk
Barley
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Water 240.0 ml
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KNORR Aromat 1 kg 1.0 tsp
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Pearl Barley 100.0 g
Making the Soup
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Knorr Potato Flakes 2 kg 170.0 g
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Water 480.0 ml
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KNORR Aromat 1 kg 2.0 tsp
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Salt and Pepper, to taste
Serving
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Roasted Asparagus Heads, for garnish
Method
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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.
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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.
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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.
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Serving
- Pour your Roasted Asparagus Soup with Barley in a soup bowl, and sprinkle with barley.
- Garnish with some roasted asparagus heads.
