Cream of Asparagus Soup with Parmesan Croutons

Name: Cream of Asparagus Soup with Parmesan Croutons
Prep time: 40 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 8 oz. sourdough bread, cut into cubes; 3 tbsp. olive oil; Kosher salt and freshly ground black pepper; 1 1/3 oz. Parmesan, grated (about 1/2 cup); 3 tbsp. unsalted butter; 1 large onion, chopped; 3 cloves garlic, finely chopped; 2 lb. asparagus, trimmed and chopped; 1 c. heavy cream; 4 c. vegetable stock (plus 1 more cup if needed); Chopped fresh chives and fresh dill, for garnish

This classic spring dish is pure comfort!

By Christopher MichelPublished: Feb 22, 2024

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bowls of cream of asparagus soup with parmesan croutons with spoons

Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

40 mins

Total Time:

40 mins

Forget the condensed cans you may have had growing up; cream of asparagus soup is meant to be made with fresh ingredients.

It's not difficult—some stock and cream, the asparagus and some onions and garlic are really all you need. And the results are well worth it, for a pure, fresh spring flavor that melts into the cream. Top it with some cheesy croutons and you have a simple, delicious meal that is the peak of asparagus season cooking!

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Ingredients

8 oz.
sourdough bread, cut into cubes
3 Tbsp.
olive oil
Kosher salt and freshly ground black pepper
1 1/3 oz.
Parmesan, grated (about 1/2 cup)
3 Tbsp.
unsalted butter
1
large onion, chopped
3
cloves garlic, finely chopped
2 lb.
asparagus, trimmed and chopped
1 cup
heavy cream
4 cups
vegetable stock (plus 1 more cup if needed)
Chopped fresh chives and fresh dill, for garnish

Directions

1. Step 1Preheat oven to 350°F. Toss together bread and oil on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely.
2. Step 2Meanwhile, melt butter in a large Dutch oven or pot over medium heat. Add onion, garlic, and asparagus and cook, stirring occasionally, until asparagus turns bright green and begins to soften, 5 to 7 minutes. Add cream and just enough stock to cover asparagus; bring to a simmer. Cook, stirring occasionally, until vegetables are soft, 15 to 20 minutes. Puree soup, in batches, in a blender until smooth. (You can also use a stick blender directly in the pot.) Season with salt and pepper. Serve topped with croutons and garnished with chives and dill.

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