You want to know how to liven up your asparagus soup, and make it hella gourmet? Add brie croutons to it. Don't worry, they're ridiculously easy and well worth it. The soup itself is top-notch, but the brie croutons? Lights out.
Asparagus is one of my favorite vegetables - ever. It's so flavorful and versatile. It literally tastes good roasted with salt and pepper; all dolled up with hollandaise sauce and soft-cooked eggs, or in a rich, creamy soup where it's still the star of the show.
Plus, when it's in season? Girrrrrrrlllll. Don't hold me back.
Asparagus soup is smooth, creamy, and has this je ne sais quoi that just screams sophistication. The combination of fresh asparagus and fragrant herbs creates a decadent flavor that's simply divine.
Frequently Asked Questions
It's healthier than some soups out there, but it depends on how much of it you eat. Asparagus is full of vitamins and minerals, and the soup only has a little bit of heavy cream, which can be high in calories. But hey, life is all about balance, right? 😉
Absolutely! If you're trying to cut back on dairy or calories, you can swap out the heavy cream for coconut milk, almond milk, or even just more chicken broth. It won't be quite as rich and creamy, but it'll still taste great.
Good question! Since the soup is fairly light and delicate, you don't want to pair it with anything too heavy or overpowering. A simple side salad or some crusty bread with olive oil and balsamic vinegar would be a great choice. And of course, a nice glass of white wine never hurts.
Why You're going to Love this Recipe
- It's the perfect balance of healthy and indulgent. The soup is made with fresh asparagus packed with nutrients and just a touch of heavy cream for richness.
- It's easy to make. The recipe is straightforward and doesn't require a lot of prep work or fancy ingredients.
- It's versatile. You can serve it as a light lunch or dinner or as a starter to a more elaborate meal.
- It's gourmet. The brie croutons add a touch of elegance to the dish, making it perfect for special occasions or dinner parties.
- It's customizable. You can adjust the seasoning and add your favorite herbs and spices to make it your own.
- It's perfect for entertaining. You can make the soup ahead of time and reheat it when your guests arrive, so you can spend more time socializing and less time cooking.
- It's a crowd-pleaser. Who doesn't love a warm and comforting bowl of soup? This recipe is sure to be a hit with everyone, from picky eaters to foodies.
- It's a great way to use up asparagus. If you have some asparagus in your fridge that's about to go bad, this recipe is the perfect way to use it up and avoid waste.
- Olive oil: We use this to sauté the onions, garlic, and asparagus. It adds a nice savory base to the soup.
- Garlic: This pungent ingredient provides a great flavor and aroma that complements the asparagus well.
- Onion: We use a small chopped onion to add sweetness and depth to the soup.
- Asparagus: The star of the show! We use two pounds of asparagus to make a delicious, creamy soup that's so satisfying.
- Thyme: This herb adds an earthy, herby flavor to the soup that pairs perfectly with the other ingredients.
- Chicken broth: We use four cups of chicken broth to give the soup a rich, savory flavor. You can use vegetable broth instead if you prefer a vegetarian option.
- Heavy cream: An optional ingredient in this recipe, the heavy cream adds richness to the soup, making it even more delicious.
- Salt and pepper: We use these to season the soup to taste. Be sure to season the soup well to bring out all the flavors of the other ingredients.
- White Wine: This is an optional ingredient, but it adds a nice complexity to the soup that's hard to beat. It's also a great way to add a touch of elegance to the dish.
- Fresh dill: We sprinkle fresh dill on top of the soup before serving. It adds a nice pop of color and a fresh, herbaceous flavor to the dish.
- Crostini and brie: These are for the optional brie crostini. We toast the slices of baguette in the oven, add a slice of brie, and broil for a few minutes until the cheese is melted and bubbly. It's the perfect way to elevate the dish and add a bit of crunch and creaminess to the soup.
How to Make Asparagus Soup
Heat the olive oil in a heavy-bottomed pan over medium heat. Add the onions and cook until starting to soften.
Add the garlic and cook for one minute more, until fragrant.
Add the sherry and let it cook for 1-2 minutes, stirring occasionally.
Add the asparagus and cook until starting to soften slightly, about 5 minutes.
Add the thyme, chicken stock, salt and pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes.
Meanwhile, make your brie croutons. Toast the slices of baguette in the oven at 400F for 15 minutes or so (brush them with a little extra olive oil as well). Carefully lay the brie slices on top, and then broil for 2-5 minutes, until the tops are bubbly and golden.
Blend the soup with an immersion blender until smooth.
Stir in the heavy cream (if using) and fresh dill.
Serve the soup hot with the brie crostini on top. Enjoy!
Tips and Tricks
- To make the soup extra creamy, be sure to use heavy cream instead of half-and-half or milk.
- When making the brie crostini, be sure to use a high-quality baguette and brie cheese for the best flavor.
- Test the asparagus with a fork or knife to make sure it is fully cooked. It should be soft and tender but not mushy.
- Use an immersion blender to puree the soup for a smooth, creamy texture. Be careful when blending hot liquids, and use a tall container to prevent splattering.
- Garnish with fresh dill and brie crostini right before serving for a beautiful and delicious presentation.
What to Serve With it
Salad: A fresh and light salad would perfectly accompany the creamy soup. Try a mixed greens salad with sliced almonds, dried cranberries, and a tangy vinaigrette.
Grilled cheese sandwich: Nothing beats a classic grilled cheese sandwich with a warm bowl of soup. Use your favorite bread and cheese to make the sandwich extra special.
Charcuterie board: A beautiful charcuterie board would be perfect for a fancier dinner party. You could include a variety of cured meats, cheeses, crackers, and fruit.
Bread: A warm and crusty baguette or sourdough bread would be a perfect addition to the soup. You could also serve the bread with some herb-infused butter or olive oil for dipping.
Roasted vegetables: Roasted vegetables would be a great side dish to complement the soup. Try roasting some carrots, parsnips, Brussels sprouts and beets for a colorful and flavorful side.
Storage and Reheating
To store any leftovers, let the soup cool to room temperature and transfer it to an airtight container. You can then store the soup in the refrigerator for up to 3-4 days or freeze it for up to 2-3 months.
To reheat, you can simply transfer the soup to a pot and heat it up over medium heat, stirring occasionally, until it's heated through. You can also reheat it in the microwave, stirring it every 30 seconds until it's hot all the way through.
If the soup thickens upon storage, you can add a little bit of chicken broth or water to thin it out to your desired consistency. And if you'd like to freshen up the flavor a bit, you can add a squeeze of fresh lemon juice or a pinch of salt and pepper to taste.
Chardonnay: A creamy, buttery Chardonnay pairs nicely with the rich, creamy texture of the soup.
Pinot Grigio: A crisp, acidic Pinot Grigio can help cut through the richness of the soup and refresh your palate between bites.
Sauvignon Blanc: A crisp and citrusy Sauvignon Blanc can help balance out the earthy flavor of the asparagus.
Viognier: A medium-bodied white wine with peach, apricot, and honeysuckle flavors that can complement the soup's savory notes.
Pinot Noir: If you prefer red wine, a light-bodied Pinot Noir can pair well with the earthy asparagus and the creaminess of the soup.
Asparagus Soup with Brie Croutons
- Heavy-bottomed soup pan
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 2 lbs asparagus woody ends trimmed, chopped
- ¼ C dry sherry
- ½ teaspoon thyme
- 4 C chicken broth or vegetable broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- 4 slices crostini
- 4 slices brie cheese
- 2 tablespoon fresh dill roughly chopped
- Heat the olive oil in a heavy-bottomed pan over medium heat. Add the onions and cook until starting to soften.
- Add the garlic and cook for one minute more, until fragrant.
- Add the sherry and let it cook for 1-2 minutes, stirring occasionally.
- Add the asparagus and cook until starting to soften slightly, about 5 minutes.
- Add the thyme, chicken stock, salt and pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes.
- Meanwhile, make your brie croutons. Toast the slices of baguette in the oven at 400F for 15 minutes or so (brush them with a little extra olive oil as well). Carefully lay the brie slices on top, and then broil for 2-5 minutes, until the tops are bubbly and golden.
- Blend the soup with an immersion blender until smooth.
- Stir in the heavy cream and fresh dill.
- Serve the soup hot with the brie crostini on top. Enjoy!
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