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.
Fruits & Vegetables
Ingredients
Roasted Asparagus & Onion Soup with Barley
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱0.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Roasted Asparagus & 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%
White Onion, minced
/pc
0.5 pc
0%
A pinch of salt
/g
0.0 g
0%
Barley
Water
/ml
720.0 ml
0%
Knorr Aromat All Purpose Seasoning Powder 1kg
/tsp
3.0 tsp
0%
392
Pearl barley
/g
100.0 g
0%
Making the Soup
Knorr Potato Flakes 2kg
/g
170.0 g
0%
Water
/ml
0.0 ml
0%
Knorr Aromat All Purpose Seasoning Powder 1kg
/tsp
0.0 tsp
0%
392
Salt and Pepper to taste
/g
0.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Roasted Asparagus & Onion
-
Olive oil 1.0 tbsp
-
Butter 2.0 tbsp
-
Asparagus, trimmed and cut into 1-inch pieces 500.0 g
-
White Onion, minced 0.5 pc
-
A pinch of salt
Barley
-
Water 720.0 ml
-
Pearl barley 100.0 g
Making the Soup
-
Water
-
Salt and Pepper to taste
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.
