Creamy White Asparagus Soup with Garlic Croutons - Week 15, Wednesday

Embrace the flavors of spring with this velvety, creamy white asparagus soup. Topped with crunchy garlic croutons, it's the perfect comforting dish for a mid-week meal. Let's dive into the recipe!

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4

Ingredients

• 1 lb (450g) white asparagus, trimmed and peeled
• 4 cups (960ml) vegetable broth
• 1 cup (240ml) heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• 4 slices crusty bread, cubed
• 2 tablespoons olive oil
• 1 clove garlic, minced (for croutons)

Instructions

1. Cut the white asparagus into 1-inch (2.5 cm) pieces, reserving the tips.
2. In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
3. Add the chopped white asparagus (excluding the tips) to the pot and cook for an additional 5 minutes, stirring occasionally.
4. Pour the vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, until the asparagus is tender.
5. While the soup simmers, prepare the garlic croutons. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. In a large bowl, toss the bread cubes with olive oil and minced garlic. Spread the cubes onto the prepared baking sheet and bake for 10-15 minutes, until golden and crispy. Set aside.
7. Once the asparagus is tender, use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending, and return it to the pot after blending.
8. Stir the heavy cream into the pureed soup and add the reserved asparagus tips. Cook the soup for an additional 5-10 minutes, until the tips are tender. Season with salt and pepper to taste.
9. Serve the soup hot, topped with a handful of garlic croutons. Enjoy!