Please select your country
Help us show relevant products and prices based on your location
Bahrain
Kuwait
Oman
Qatar
Saudi Arabia
United Arab Emirates
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 leave your guests coming back for more.
Ingredients
Roasted Asparagus & Onion Soup with Barley
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Roasted Asparagus and Onion
Olive Oil
/tbsp
1.0 tbsp
0%
Butter
/tbsp
2.0 tbsp
0%
Asparagus, trimmed and cut into 1-inch pieces
/g
500.0 g
0%
Pinch of Salt
/g
0.0 g
0%
White Onion, minced
/pc
0.5 pc
0%
Barley
Water
/ml
240.0 ml
0%
Knorr Aromat Seasoning Powder 1kg
/tsp
1.0 tsp
0%
Veg, Pearl barley
/g
100.0 g
0%
Making the Soup
Water
/ml
480.0 ml
0%
Knorr Aromat Seasoning Powder 1kg
/tsp
2.0 tsp
0%
Salt and Pepper, to taste
/g
0.0 g
0%
Serving
Roasted Asparagus heads for garnish
/g
0.0 g
0%
All Purpose Cream, to taste
/g
0.0 g
0%
/
Roasted Asparagus and Onion
-
Olive Oil 1.0 tbsp
-
Butter 2.0 tbsp
-
Asparagus, trimmed and cut into 1-inch pieces 500.0 g
-
Pinch of Salt
-
White Onion, minced 0.5 pc
Barley
-
Water 240.0 ml
-
Veg, Pearl barley 100.0 g
Making the Soup
-
Water 480.0 ml
-
Salt and Pepper, to taste
Serving
-
Roasted Asparagus heads for garnish
-
All Purpose Cream, to taste
Preparation
-
Roasted Asparagus and 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.
-
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.
-
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.
-
Serving
- Pour your Roasted Asparagus Soup with Barley in a soup bowl, and sprinkle with barley.
- Garnish with some roasted asparagus heads.
