Cream of Asparagus Soup with Parmesan Croutons Recipe

Recipe By Slurrp

Cream of Asparagus Soup with Parmesan Croutons is a delicious and creamy soup made with fresh asparagus. The soup is velvety smooth and packed with the flavors of asparagus, onions, and garlic. It is topped with crispy Parmesan croutons, adding a crunchy texture and a cheesy kick to the dish. This soup is perfect for a light lunch or as an appetizer for a dinner party.

4.2
26 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Cream of Asparagus Soup with Parmesan Croutons
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ingredients serve

Ingredients for Cream of Asparagus Soup with Parmesan Croutons Recipe

  • 1/4 inch Pound Fresh Asparagus, Trimmed And Cut Into
  • 1/2 tablespoon Butter
  • 1/4 Medium Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Vegetable Broth
  • 1/4 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • 1 Slices Bread, Cut Into Cubes
  • 1/2 tablespoon Melted Butter
  • 0.06 cup Grated Parmesan Cheese

Directions: Cream Of Asparagus Soup With Parmesan Croutons Recipe

Cooking Directions

  • STEP 1.Start by preparing the asparagus. Trim off the tough ends and cut the spears into 1-inch pieces.
  • STEP 2.In a large pot, melt butter over medium heat. Add chopped onions and minced garlic, and sauté until they become translucent.
  • STEP 3.Add the asparagus pieces to the pot and cook for about 5 minutes, stirring occasionally.
  • STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the asparagus is tender.
  • STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.
  • STEP 6.To make the Parmesan croutons, preheat the oven to 350°F (175°C). Cut bread into cubes and toss them with melted butter and grated Parmesan cheese. Spread the cubes on a baking sheet and bake for about 10 minutes, or until golden and crispy.
  • STEP 7.Serve the cream of asparagus soup hot, garnished with the Parmesan croutons. Enjoy!

Cooking Tips

  • For a lighter version, you can substitute the heavy cream with milk or half-and-half.
  • If you prefer a chunkier soup, reserve some cooked asparagus pieces before pureeing and add them back into the soup after blending.
  • To make the soup vegetarian, use vegetable broth instead of chicken broth.
  • You can also add a squeeze of lemon juice to the soup for a tangy twist.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with a side of crusty bread or a fresh salad for a complete meal.
Nutrition
value
383
calories per serving
24 g Fat23 g Protein19 g Carbs6 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    23g
  • Carbs
    19g
  • Fiber
    6g

MacroNutrients

  • Carbs
    19g
  • Protein
    23g
  • Fiber
    6g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    211mg
  • Iron
    5mg
  • Vitamin A
    492mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    104mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    23mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    1mg
  • Phosphorus
    334mg
  • Selenium
    23mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp