Roasted Asparagus & Onion Soup with Barley

Name: Roasted Asparagus & Onion Soup with Barley
Yield: 4
Ingredients: 1.0tbsp Olive Oil; 2.0tbsp Butter; 500.0g Asparagus, trimmed and cut into 1-inch pieces; 0.0g Pinch of Salt; 0.5pc White Onion, minced; 240.0ml Water; 1.0tsp Knorr Aromat Seasoning Powder 1kg; 100.0g Veg, Pearl barley; 480.0ml Water; 2.0tsp Knorr Aromat Seasoning Powder 1kg; 0.0g Salt and Pepper, to taste; 170.0g Knorr Potato Flakes 2KG; 0.0g Roasted Asparagus heads for garnish; 0.0g All Purpose Cream, to taste

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.

...

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
Knorr Aromat Seasoning Powder 1kg 1.0 tsp
Veg, Pearl barley 100.0 g

Making the Soup

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

50 50 Points

Product is added to favourites

You should login to add product as favourites

Per Piece (Box) RM49.95

Per Carton (1 x 2 kg) RM49.95

Product added to cart: Knorr Potato Flakes 2KG

Product not available.

Product not available.

Recommended Retail Price

Serving

Roasted Asparagus heads for garnish
All Purpose Cream, to taste

Western

Soups

Vegetables

...

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.