Name: Asparagus Soup With Homemade Croutons
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 3 shallots, chopped; 4 cloves garlic, minced; 1 leek, thinly sliced ( white & light green parts); 1 1/2 lbs. asparagus, trimmed & cut in 1 1/2 inch pieces; 1/4 tsp salt & pepper; 1 pkg (900ml) vegetable broth; 1/3 c whipping cream; 1 tbsp lemon juice; 3 c cubed crusty whole grain bread; 1/2 c creme fraiche or sour cream; 2 tbsp chopped fresh chives

Servings: 4 persons

1 tbsp olive oil
3 shallots, chopped
4 cloves garlic, minced
1 leek, thinly sliced ( white & light green parts)
1 1/2 lbs. asparagus, trimmed & cut in 1 1/2 inch pieces
1/4 tsp salt & pepper
1 pkg (900ml) vegetable broth
1/3 c whipping cream
1 tbsp lemon juice
3 c cubed crusty whole grain bread
1/2 c creme fraiche or sour cream
2 tbsp chopped fresh chives

1
In large saucepan, heat half of the oil over medium heat; cook shallots & 3/4 of the garlic, stirring occasionally, until shallots are softened, about 3 min. Add leek; cook, stirring, until softened, about 6 min.
2
Stir in asparagus, salt & pepper; cook for 2 min. Add broth & bring to boil; reduce heat & simmer until asparagus is tender, about 5 min.
3
In batches in blender, puree soup until smooth. Return to saucepan over medium-low heat; stir in cream & lemon juice.
4
Meanwhile, toss bread with remaining oil & garlic; spread on parchment paper-lined baking sheet. Bake in 450 F oven until golden, about 8 min.
5
Combine creme fraiche with chives; dollop on each bowl of soup. Sprinkle with croutons.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Asparagus Soup With Homemade Croutons

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