Tuesday, December 9, 2008

Asparagus Soup with Garlic Croutons

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
Salt
Pepper
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.

Garlic Croutons
4-5 thick slices of regular white, french or Italian bread
3 Tbsp Butter
Garlic Powder
Parsley Flakes

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!

5 comments:

Pam said...

I love, love, love asparagus soup. Add some garlic croutons and I am in heaven.

Deb said...

Looks fantastic, Emily! Congrats on getting the hubby to graduation!

Mari at Once Upon a Plate said...

This looks soo good, Emily! I love the idea of the garlic croutons, too.

Yummy! Thank you for sharing the recipe.
~m.

Michelle said...

THIS I must try.

Audrey said...

Used asparagus for the first time in the summer on the bbq, but will definitely have to try this soup. Could eat soup every day!
Merry Christmas!!