Roasted Asparagus & Onion Soup with Barley

METHOD

Roasted Asparagus & Onion

• 1. On a skillet, heat your olive oil and butter, then add in your onions.
• 2. Season with salt to draw out the onion’s moisture, then add in your asparagus.
• 3. Toss them for about 2 minutes, or until the onion caramelizes and the asparagus changes color.
• 4. Set aside and save some Asparagus heads for garnishing later.

Barley

• 1. Pour 1 cup of water in a pot.
• 2. Add in some salt and 1 tsp of KNORR Aromat Powder.
• 3. Place in your Pearl Barley, and bring to a boil over medium heat, adding water if necessary.
• 4. Let it simmer for about 40 minutes or until the liquid is absorbed. Set aside.

Making the Soup

• 1. Add in your roasted asparagus and onion mixture into a pot under medium heat.
• 2. Add KNORR Mashed Potatoes.
• 3. Pour in your water and let it simmer for 8-10 minutes.
• 4. 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.)
• 5. Blend until smooth and transfer back to the pot. Let the soup simmer over medium to low heat.
• 6. Season with KNORR Aromat Powder, and salt and pepper.
• 7. Bring to a boil, turn off the heat..
• 8. Add in your barley and mix together.