Cream of Asparagus Soup with Parmesan Croutons

Name: Cream of Asparagus Soup with Parmesan Croutons
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz sourdough bread, cut into cubes; 3 tbsp Olive Oil; Kosher salt ground black pepper, freshly; 1.333 oz Parmesan, (about 1/2 cup), grated; 3 tbsp Unsalted Butter; 1 large Onion, chopped; 3 clove Garlic, finely chopped; 2 lb Asparagus, trimmed chopped; 1 cup Heavy Cream; 4 cup vegetable stock (plus 1 more cup if needed); fresh chives and fresh dill, chopped for garnish

This classic spring dish is pure comfort! Add the easy soup to your weeknight rotation.

Brooke1999

Prep40 min

Total40 min

Servings4

Difficultyeasy

AmericanSoups

Ingredients

8 ozsourdough bread, cut into cubes
3 tbspOlive Oil
Kosher salt ground black pepper, freshly
1⅓ ozParmesan, (about 1/2 cup), grated
3 tbspUnsalted Butter
1 largeOnion, chopped
3 cloveGarlic, finely chopped
2 lbAsparagus, trimmed chopped
1 cupHeavy Cream
4 cupvegetable stock (plus 1 more cup if needed)
fresh chives and fresh dill, chopped for garnish

Instructions

1
Preheat oven to 350°F. Toss together bread and oil on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely. 
2
Meanwhile, melt butter in a large Dutch oven or pot over medium heat. Add onion, garlic, and asparagus and cook, stirring occasionally, until asparagus turns bright green and begins to soften, 5 to 7 minutes. Add cream and just enough stock to cover asparagus; bring to a simmer. Cook, stirring occasionally, until vegetables are soft, 15 to 20 minutes. Puree soup, in batches, in a blender until smooth. (You can also use a stick blender directly in the pot.) Season with salt and pepper. Serve topped with croutons and garnished with chives and dill.