Asparagus Soup With Homemade Croutons Recipe

First published: May 15, 2013 in Recipes

Last Updated: May 15, 2013 6:58 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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I can almost taste it! Imagine – fresh locally grown asparagus with taste of garlic and leeks, topped with cream and homemade croutons…. That’s what I am making for dinner tonight – try it as well!

Asparagus Soup With Homemade Croutons:


  • 1 tablespoon of olive oil
  • 3 shallots, chopped
  • 4 cloves of garlic, minced
  • 1 leek (both white and green parts) thinly sliced
  • 1-1/2 lbs. of asparagus, trimmed and cut in 1-1/2 inch pieces
  • 1/2 teaspoon of each – salt and freshly ground black pepper
  • 2 cups of vegetable broth
  • 1/3 – 1/2 cup of whipping cream
  • 1 tablespoon of lemon juice
  • 3 cups of cubed crusty whole grain bread
  • 1/2 cup of sour cream
  • 2 tablespoon of chopped fresh chives


  1. In a large, heavy saucepan, heat half of the oil over medium heat.
  2. Cook shallots and 3 cloves of garlic, stirring occasionally, until shallots are softened – about 3 minutes.
  3. Add leek, cook, stirring until softened – about 6 minutes.
  4. Stir in asparagus, salt and pepper; cook for 2 minutes.
  5. Add vegetable broth and bring to boil. Reduce heat and simmer until asparagus is tender – about 5 minutes.
  6. In batches in a blender, puree soup until smooth.
  7. Return to saucepan over medium heat – stir in cream and lemon juice.
  8. Meanwhile, toss bread with remaining oil and garlic; spread on parchment paper-lined baking sheet
  9. Bake at 450F oven until golden – about 8 minutes.
  10. Combine sour cream with chopped chives.
  11. Dollop cream mixture on each bowl of soup and sprinkle with croutons.


Hope you will enjoy this recipe – please send in your comments. suggestions and experiences – your input is always welcomed and very much appreciated


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Asparagus Soup With Homemade Croutons Recipe, 10.0 out of 10 based on 1 rating