Asparagus Soup
Asparagus Soup. A classic in our springtime soup lineup. And a super sunny warm weather Monday is the perfect day to welcome this vibrant light and fresh soup. Topped with crispy croutons and drizzled with a little cream this soup is the perfect cozy yet refreshing bowl for a march Monday !!
Bring on the springtime soups. Official winter soup season might be over, but don’t worry we have plenty of springtime comfy, cozy yet super fresh and vibrant soups for the turn of the seasons. And honestly, there is nothing I love more on springtime Mondays than a bright bowl of cozy goodness.
This asparagus soup is one that has been in our family for a veryyyyy long time. It used to be my all time favorite soup and it quite truthfully still is up there in the favorites. It’s so light and fresh and something about it is just super comforting. It’s perfect plain old all by itself. But if you want to spice it up a bit there are plenty of ways to get creative.
Tonight we’ve added some crispy, crunchy croutons to the top, drizzled it with a little bit of cream, and sprinkled it with lots of fresh cracked black pepper. Colorful, simple, delicious.
It is officially the first week of spring ! Although in my mind it’s been spring since the start of March. But since it’s now official we wanted to kick off the week with something super springy. So this soup was perfect. Stay tuned for some more springtime eats coming your way this week !!
Ingredients
2 tablespoons butter
½ onion; chopped
1 tablespoon flour
2 pounds asparagus; chopped into 1 inch lengths
4 (14.5 ounce) cans chicken stock
1 teaspoon ground savory
1 teaspoon salt
2 slices thick-cut rustic bread; cut into 1 inch pieces
2 tablespoons olive oil
black pepper
heavy cream for serving
Directions
In a medium stock pot, melt the butter. Add the onion and cook for approximately 3 minutes. Sprinkle in the flour and quickly stir with a wooden spoon.
Slowly stir in the chicken stock. Add the asparagus, salt, and savory. Bring to a boil. Reduce heat to low and let simmer for 45 minutes. Remove pot from the heat and puree with an emersion blender until smooth. Taste and adjust seasonings.
Make the croutons. In a medium skillet, heat the olive oil over medium heat. Add the croutons and season with salt and pepper. Toss until toasted for about 5 minutes.
Serve soup topped with croutons and drizzled with heavy cream.
