4 bunches asparagus, trimmed and cut into 3cm lengths
1 large desiree potato, peeled and roughly chopped
800ml fresh chicken stock
150ml pouring cream
1 tbsp fresh lemon juice
Instructions
Parmesan croutons
1 cup finely diced day-old sourdough bread (or any
kind of dense bread)
20ml olive oil sea salt and freshly ground white
pepper
3 tbsp finely grated good-quality parmesan
Preheat the oven to 200 C.
Heat the butter and oil in a large heavy-based
saucepan. Add the leek, garlic, salt and pepper
and sweat over a low heat until the leek is soft.
Add the asparagus and potato and cook over a
medium heat for 3-4 minutes, so vegetables are
lightly coated in butter mixture.
Add the stock and simmer over a medium heat for
15-20 minutes or until the asparagus and potatoes
are tender. Transfer the mixture to a blender and
process until smooth.
Return the mixture to the saucepan, add the cream
and lemon juice, and heat until just warmed
through. Remove from the heat and season to taste.
For the croutons, combine the bread, olive oil,
salt and pepper and toss to coat. Place the bread
on an oven tray in one layer, and bake for 4-6
minutes until lightly golden. Remove the croutons
from the oven and sprinkle with parmesan. Bake for
another 1-2 minutes until croutons are brown and
crisp, tossing to stop burning. Allow to cool on
tray
Originally Submitted
10/25/2012
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