Smooth Potato and Asparagus Soup with Croutons
This flavorful soup is as healthy as it is delicious. Teaming fresh asparagus with potatoes, garlic and milk and adding parsley, parmesan, and basil for flavor, this recipe shows you how to make the best asparagus soup recipe ever. Even beginners will find this surprisingly simple but a simple recipe does not mean a basic flavor. The flavor here is really good – try it and see!
This soup is deep green and most of that color comes from the asparagus but the parsley also plays its part in giving the soup its appealing hue. If you want, you can vary the herbs in this recipe. Oregano is pretty good and you can use basil in the soup as well as just for a garnish. Use fresh herbs instead of dried, for the best results.
The homemade croutons are pretty good too and you can bake those while the soup is bubbling away. Alternatively you can make the croutons in advance and store them in a plastic bag or covered container. Croutons enhance many soup and salad recipes. Homemade ones are much nicer than store-bought ones and making croutons is a good way to use up stale bread. In fact, stale bread results in crispier croutons than fresh bread so if you have some stale bread and you do not want to make toast with it, make croutons!
- 1 bunch asparagus spears
- 2 small peeled, chopped potatoes
- ½ cup milk
- 1 tablespoon fresh parsley
- 2 roughly chopped garlic cloves
- 1 tablespoon chopped, grated or shredded parmesan
- 1 teaspoon finely chopped fresh basil
- Salt and black pepper, to taste
- 2 slices bread
- ? tablespoon melted butter
- ¼ teaspoon garlic salt
- Preheat the oven to 350 degrees F.
- Cut the crusts off the bread and discard them.
- Brush the melted butter over both sides of the bread and cut it into small cubes.
- Sprinkle the garlic salt on them and arrange them on an ungreased cookie sheet.
- Bake for 15 minutes or until golden brown and let them cool.
- Remove the woody ends from the asparagus spears and then chop the spears into 1 inch pieces.
- Boil them for 10 minutes with the potatoes until they are tender.
- Drain and reserve the stock.
- Puree the potatoes, parmesan, asparagus, parsley, and garlic with a little stock in a blender.
- Transfer the puree back to the pot and add the milk.
- Bring the mixture back to a boil, and then simmer it for 2 minutes.
- Add salt and pepper to taste, and some more of the stock if the soup is too thick.
- Garnish with croutons and basil.
Such a mouthwatering soup might be difficult to make, you might be thinking, but fortunately that is not the case here. In fact, this soup is really easy to make and you can use any herbs you like to flavor it. You can also sprinkle herbs (or parmesan cheese) over the croutons before baking them. Feel free to tinker with this soup recipe, throwing in some mushrooms, carrots or anything else you want to use up. It is a pureed soup so the individual vegetables will just give a hint of flavor rather than adding mismatched chunks.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (357944 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52603 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23570 Views)