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; 0.5pc White Onion, minced; 0.0g A pinch of salt; 720.0ml Water; 3.0tsp Knorr Aromat All Purpose Seasoning Powder 1kg; 100.0g Pearl barley; 170.0g Knorr Potato Flakes 2kg; 0.0ml Water; 0.0tsp Knorr Aromat All Purpose Seasoning Powder 1kg; 0.0g Salt and Pepper 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.

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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 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 Mashed Potatoes.
- 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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Roasted Asparagus & Onion Soup with Barley

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Ingredients

Roasted Asparagus & Onion

Barley

Making the Soup