Name: Cream of Asparagus Soup with Parmesan Croutons recipe
Ingredients: Fresh Asparagus (1.5 lbs): The heart and soul of this soup! Opt for bright green, firm asparagus spears. Look for bunches with tightly closed tips, as this indicates freshness. Thicker spears are often meatier, but thinner spears are also perfectly delicious and tend to cook a bit faster. Fresh asparagus is key for that vibrant, spring flavor.; Olive Oil (2 tablespoons): A good quality olive oil is essential for sautéing the vegetables and adding a touch of richness to the soup. Extra virgin olive oil is preferred for its flavor and health benefits.; Yellow Onion (1 medium): Onion forms the aromatic base of the soup. A yellow onion provides a mild, slightly sweet flavor that complements the asparagus beautifully. Finely diced, it will melt into the soup as it cooks, adding depth without overpowering the asparagus.; Garlic (2 cloves): Garlic adds another layer of savory depth to the soup. Fresh garlic cloves, minced or finely chopped, are best for their pungent aroma and flavor.; Vegetable Broth (4 cups): Vegetable broth provides the liquid base for the soup. Choose a low-sodium broth to control the saltiness of the final dish. You can also use chicken broth if you prefer a richer flavor and are not strictly vegetarian. Homemade broth is always a fantastic option if you have it on hand.; Heavy Cream (1 cup): Heavy cream is what gives this soup its luxurious, velvety texture. It adds richness and creaminess that elevates the soup to another level. For a slightly lighter option, you can use half-and-half, but the soup won’t be quite as decadent.; Parmesan Cheese (1/2 cup grated, plus extra for croutons): Parmesan cheese brings a salty, umami-rich flavor to both the soup and the croutons. Use freshly grated Parmesan for the best flavor and melting quality. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly.; Day-Old Bread (4 slices): For the Parmesan croutons, day-old bread is ideal as it’s slightly drier and will crisp up beautifully in the oven. A crusty baguette, sourdough, or even sturdy white bread works well.; Butter (2 tablespoons, for croutons): Butter adds flavor and richness to the croutons, helping them to brown and crisp up perfectly.; Salt and Black Pepper: Essential for seasoning the soup and bringing out the flavors of the other ingredients. Taste and adjust seasoning as needed throughout the cooking process.; Fresh Parsley (optional, for garnish): Fresh parsley, finely chopped, adds a pop of color and a touch of freshness as a garnish. It’s optional, but it enhances the visual appeal and adds a subtle herbal note.; Lemon Juice (optional, to taste): A squeeze of fresh lemon juice at the end can brighten the flavors of the soup and add a touch of acidity to balance the richness.

Ingredients

- Fresh Asparagus (1.5 lbs): The heart and soul of this soup! Opt for bright green, firm asparagus spears. Look for bunches with tightly closed tips, as this indicates freshness. Thicker spears are often meatier, but thinner spears are also perfectly delicious and tend to cook a bit faster. Fresh asparagus is key for that vibrant, spring flavor.

- Olive Oil (2 tablespoons): A good quality olive oil is essential for sautéing the vegetables and adding a touch of richness to the soup. Extra virgin olive oil is preferred for its flavor and health benefits.

- Yellow Onion (1 medium): Onion forms the aromatic base of the soup. A yellow onion provides a mild, slightly sweet flavor that complements the asparagus beautifully. Finely diced, it will melt into the soup as it cooks, adding depth without overpowering the asparagus.

- Garlic (2 cloves): Garlic adds another layer of savory depth to the soup. Fresh garlic cloves, minced or finely chopped, are best for their pungent aroma and flavor.

- Vegetable Broth (4 cups): Vegetable broth provides the liquid base for the soup. Choose a low-sodium broth to control the saltiness of the final dish. You can also use chicken broth if you prefer a richer flavor and are not strictly vegetarian. Homemade broth is always a fantastic option if you have it on hand.

- Heavy Cream (1 cup): Heavy cream is what gives this soup its luxurious, velvety texture. It adds richness and creaminess that elevates the soup to another level. For a slightly lighter option, you can use half-and-half, but the soup won’t be quite as decadent.

- Parmesan Cheese (1/2 cup grated, plus extra for croutons): Parmesan cheese brings a salty, umami-rich flavor to both the soup and the croutons. Use freshly grated Parmesan for the best flavor and melting quality. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly.

- Day-Old Bread (4 slices): For the Parmesan croutons, day-old bread is ideal as it’s slightly drier and will crisp up beautifully in the oven. A crusty baguette, sourdough, or even sturdy white bread works well.

- Butter (2 tablespoons, for croutons): Butter adds flavor and richness to the croutons, helping them to brown and crisp up perfectly.

- Salt and Black Pepper: Essential for seasoning the soup and bringing out the flavors of the other ingredients. Taste and adjust seasoning as needed throughout the cooking process.

- Fresh Parsley (optional, for garnish): Fresh parsley, finely chopped, adds a pop of color and a touch of freshness as a garnish. It’s optional, but it enhances the visual appeal and adds a subtle herbal note.

- Lemon Juice (optional, to taste): A squeeze of fresh lemon juice at the end can brighten the flavors of the soup and add a touch of acidity to balance the richness.

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Instructions

1. Prepare the Asparagus: Wash the asparagus thoroughly. Snap off the tough ends of the asparagus spears. You can usually find the natural breaking point by gently bending the spear – it will snap where it becomes less tender. Discard the tough ends. Cut the remaining asparagus spears into 1-inch pieces, reserving the tips for garnish if desired (or simply include them with the rest).

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. The aroma should be inviting and savory.

1. Add Asparagus and Broth: Add the chopped asparagus to the pot and cook for 5 minutes, stirring occasionally. This step helps to slightly soften the asparagus and enhance its flavor before adding the liquid. Pour in the vegetable broth and bring to a simmer.

1. Simmer Until Tender: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the asparagus is tender and easily pierced with a fork. Avoid overcooking the asparagus, as it can lose its vibrant green color and become mushy. You want it to be cooked through but still retain a bit of its texture.

1. Blend for Creaminess: Carefully transfer the soup to a blender (or use an immersion blender). If using a regular blender, work in batches to avoid overflow and hot soup splattering. Blend until the soup is completely smooth and creamy. For the smoothest texture, blend for a minute or two.

1. Return to Pot and Add Cream & Parmesan: Pour the blended soup back into the pot. Stir in the heavy cream and grated Parmesan cheese. Heat gently over low heat until the cheese is melted and the soup is heated through. Do not boil the soup after adding the cream, as it can curdle.

1. Season to Perfection: Season the soup with salt and black pepper to taste. Start with a teaspoon of salt and a half teaspoon of black pepper, and then adjust according to your preference. Taste the soup frequently and add more seasoning as needed. A squeeze of lemon juice can also be added at this stage to brighten the flavors.

1. Prepare Parmesan Croutons (While Soup Simmers or Finishes): Preheat oven to 375°F (190°C). Cut the day-old bread into 1-inch cubes. In a bowl, toss the bread cubes with melted butter and grated Parmesan cheese. Spread the croutons in a single layer on a baking sheet.

1. Bake Croutons Until Golden: Bake for 10-15 minutes, or until the croutons are golden brown and crispy, flipping halfway through to ensure even browning. Keep a close eye on them as they can burn quickly towards the end.

1. Serve and Garnish: Ladle the hot Cream of Asparagus Soup into bowls. Top each serving generously with crispy Parmesan croutons. Garnish with fresh parsley, if desired. Serve immediately and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 250-300 calories
Sugar: 3-5 grams
Sodium: 400-500 mg
Fat: 18-22 grams
Saturated Fat: 10-14 grams
Carbohydrates: 12-15 grams
Fiber: 3-4 grams
Protein: 7-9 grams
Cholesterol: 60-80 mg