Asparagus Soup with Brie Croutons
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. There's no better way to celebrate this spring vegetable then letting it shine in this decadent and satisfying soup.
Equipment
- Heavy-bottomed soup pan
Ingredients
- 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
Instructions
- 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!
Video
Notes
Feeling extra bougie? Try adding a little truffle oil at the end.
Nutrition
Serving: 250gCalories: 244kcalCarbohydrates: 14gProtein: 13gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 33mgSodium: 1642mgPotassium: 606mgFiber: 5gSugar: 7gVitamin A: 1914IUVitamin C: 16mgCalcium: 129mgIron: 5mg
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