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Ingredients
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Asparagus Soup
Herb Garlic Croutons
Method
Asparagus Soup
- 1
Prepare vegetables
Trim woody ends from asparagus (about 1–2 inches) and cut stalks into 1-inch pieces; reserve the tips separately. Peel and dice the potato. Finely chop the onion and mince 3 garlic cloves.
- 2
Sweat aromatics
In a large heavy-bottomed pot over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 3
Cook asparagus and potato
Add the asparagus stalk pieces (not the reserved tips) and diced potato to the pot. Stir to coat with fat and cook 2–3 minutes to take off the raw edge.
- 4
Simmer
Pour in 4 cups stock and 1 cup water. Add 1 tsp fresh thyme, the bay leaf, 1 tsp salt, and 3/4 tsp black pepper. Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and cook until the potato and asparagus are very tender, about 12–15 minutes.
- 5
Blanch asparagus tips
While the soup simmers, bring a small pot of salted water to a boil. Add the reserved asparagus tips and blanch 1 minute until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside for garnish.
- 6
Blend soup
Remove and discard the bay leaf. Use an immersion blender to purée the soup until smooth and velvety. Alternatively, carefully transfer in batches to a blender and purée, then return to the pot.
- 7
Finish and adjust
Stir in 1/2 cup heavy cream (optional) and 1 tbs lemon juice. Warm gently over low heat—do not boil after adding cream. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm.
- 8
Herb Garlic Croutons
- 9
Preheat and prep
Preheat oven to 375°F (190°C). Cut day-old bread into roughly 1/2-inch cubes if not already cubed.
- 10
Mix oil and herbs
In a medium bowl, combine 3 tbs olive oil and 1 tbs melted butter. Add 1 minced garlic clove, 2 tbs finely chopped parsley, 1 tsp chopped thyme, 1/2 tsp lemon zest, 1/2 tsp fine salt, and 1/4 tsp freshly ground black pepper. Stir to combine.
- 11
- 12
Bake
Spread the coated cubes in a single layer on a baking sheet. Bake in the preheated oven, tossing once, until crisp and golden, about 10–12 minutes total. Watch closely the last few minutes to avoid burning.
- 13
Cool and store
Remove from oven and let cool on the baking sheet. Croutons will crisp further as they cool. Use immediately on the soup or store in an airtight container for up to 3 days.