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Asparagus Soup with Parmesan, Pepper and Garlic Croutons

Make this wonderful soup in minutes and really impress your friends and family. The croutons are very easy to make, I included step by step instructions with pictures in the method to make it really easy for you to make your own at home.

Supermarkets often have Asparagus on offer so make sure to shop around.

Ingredients

Allergens : Contains Gluten & Lactose, Nut Free
The Soup
Asparagus - 750g
Leeks - 2
Garlic Cloves - 2
Shallots - 6 small
Vegetable, Chicken Stock - 2ltrs or 3-4 stock cubes
Flour - 75g
Butter - 75g
Cream or Creme Fraiche - 125ml
Red Pepper or Chili - 1 Slice for colour
THE CROUTONS - makes 2
White Bread - 1 Slice per 2 Croutons
Butter - 10g
Olive Oil - 4 tblsp
Parmesan Cheese - 20g
Red Pepper - Very thin slices for top
Parsley - 1 sprig chopped
Salt - Pinch
Black Pepper - Pinch

Instructions

1
The Soup
2
cut about ½ an inch off the bottom of the asparagus
3
remove the tips of some for garnish, usually 4 per person. Leave these to one side then cut the rest into even pieces
4
chop the chilli, garlic and shallots
5
if using stock cubes boil 2 litres of water then add the stock cubes
6
Add all of the ingredients except the cream to the stock, boil then simmer for 15 minutes
7
in the meantime make the roux in a separate pot by melting the butter on a low heat & adding the flour, stir well until the flour cooks to a smooth texture and sandy colour, about 3-5 minutes. Set to one side.
8
blend the soup with a stick blended or a liquidiser adding a little roux at a time until the soup is at a consistency you are happy with*, make more roux if you need to.
9
stir in the cream then season with pepper to taste
10
*if you add to much roux and your soup is too thick just add some water.
11
THE CROUTONS
12
place a slice of white bread on a chopping board using a small glass , cup or pastry cutter, cut a large crouton. You need 2 per portion.
13
pour the olive oil on to a pan, when hot enough add the bread you can test if the pan is hot enough by placing a piece of the left over bread
14
place the croutons on the hot pan and cook for 20 -30 seconds per side or until golden brown
15
remove from the pan, butter, then add the chopped peppers, garlic and grated cheese
16
Finish under a hot grill until the cheese has melted
17
The Garnish
18
heat a small pot of, water and bring to the boil.
19
add 1 tsp of salt.
20
when the water is at a rolling boil add the asparagus tips you kept back earlier
21
boil for 5 minutes then remove, drain the water and cool the asparagus in cold water.

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