FLeury-Michon

Asparagus Soup

  • Cooking 35 min.
  • Preparation 15 min.
  • Portions 4-6 bowls

When it’s cold outside, nothing beats a warm bowl of soup. Our asparagus soup with homemade croutons, pancetta, Parmesan cheese and fresh chives is simply delicious!

 

Ingredients (soup):

2 bunches of asparagus, coarsely chopped

1 onion, chopped

2 cloves garlic, minced

1 potato, diced

4 cups vegetable broth

2 tbsp. olive oil

1 bay leaf

1 thyme sprig

Salt & pepper, to taste

 

Ingredients (topping):

1 ½ cup homemade croutons

½ cup Parmesan cheese

½ cup cooked pancetta

Fresh chives, chopped

 

Instructions:

1. In a large pot oven medium heat, add the olive oil, onions and garlic. Cook for 5 minutes. Add the asparagus and potatoes.

2. Add the vegetable broth, thyme sprig and bay leaf. Cook for 25-30 minutes.

3. Once the potatoes are cooked, blend the soup using a hand mixer or a blender. Season with salt and pepper.

4. Before serving, top with homemade croutons, Parmesan cheese, pancetta and chives.

Asparagus Soup