Today is the day that my handsome husband has spent countless nights dreaming about . . . his last day of college!!! (Well until graduate school . . .) Yes my Toph is graduating with a Bachelors degree in Sociology! Congrats, congrats handsome! He is so excited and I am so very proud of him! To celebrate we went out to eat and then watched the new batman movie (it came out today on DVD . . . um I think I closed my eyes through most of it!)
I decided that I had better post something without chocolate in it to break up my ever increasing baking blogs. (I made fudge yesterday . . . had to be done . . . I don't want everyone thinking that our house is overran with sweets . . . it really is not!) With the snow making its presence known their is absolutely nothing more comforting than a hot bowl of soup to warm you up and make you forget about getting to dig your car out! I personally love asparagus and I especially came to love Spargal (white asparagus) while living in Germany and Austria . . . but I have yet to see it in the US. If you ever see it or get the chance to eat it . . . DO! In Germany they smother it with melted butter and toasted bread crumbs! It is an absolute delight! Love it! Love it! Asparagus soup is a close second though and I love the wonderful taste and texture that roasting them gives them.
Asparagus Soup with Garlic Croutons
Recipe by: Emily
1/2-3/4 lb Asparagus
2 1/2 cups Chicken or vegetable broth
1/2 cup half and half
2 Tbsp Olive Oil
1/4 cup Shallots, minced
2 Tbsp Chives, chopped
1/2 tsp Thyme
1. Place the asparagus on a cookie sheet and coat with 1-2 tablespoons of olive oil and then lightly salt and pepper them. Roast the asparagus in a 350 degree preheated oven for 15-20 minutes. (I like them soft!)
2. Saute the shallots in 1 tsp of olive oil in a large sauce pan until translucent (5-8 minutes). Then add the chicken stock and thyme and bring to a simmer.
3. Coarsely chop the roasted asparagus and add to the chicken stock. With a hand blender puree the stock and asparagus until smooth. Season liberally with salt and pepper to taste.
4. Turn the heat off and add the half & half and chives. Serve with additional roasted asparagus spears and garlic croutons if desired.
4-5 thick slices of regular white, french or Italian bread
3 Tbsp Butter
Cube the bread slices and spread out on a cookie sheet. Melt the butter and use a pastry brush to coat the bread cubes on all sides. Sprinkle lightly with garlic powder, tossing to coat well. Sprinkle with parsley flakes, salt and pepper. Bake in a preheated 400 degree oven for about 3 minutes, toss croutons again then continue baking until golden brown. Serve on top of soup. Enjoy!
43 minutes ago