Cream of Asparagus Soup with Parmesan Croutons
Insanely creamy, yet light cream of asparagus soup is a DREAM paired with crispy Parmesan croutons piled on top! This soup is perfect for using up all that asparagus.
Servings 4 servings
Ingredients
Soup
- 1 lb fresh asparagus, ends trimmed
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons white whole wheat flour
- 2 cups chicken stock
- 1-1/2 cups milk
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
Parmesan Croutons
- 4 slices bread, cut into cubes
- 1 tablespoon melted butter
- 1 tablespoon minced fresh parsley
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
Soup
- Blanche asparagus in boiling water until asparagus is crisp-tender. Plunge into ice water to cool then drain and set aside.
- In a medium pot over medium-high heat, melt butter then saute onion and garlic until just lightly browned. Reduce heat to medium and whisk in flour until smooth. Slowly whisk in chicken stock until smooth then add milk and cream. Bring to a low simmer over medium heat.
- Place asparagus in a high-speed blender and pour stock mixture on top. Blend on high speed until completely smooth.
- Return soup to pot and bring to a low simmer. Season with salt and pepper to taste and keep warm until ready to serve.
Parmesan Croutons
- In a small bowl, toss all crouton ingredients until coated. Season with salt and pepper to taste. Lay in a single layer on a baking sheet and bake at 400F 8-10 minutes until crispy
- Serve soup warm with Parmesan croutons on top. Enjoy!