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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.

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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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