Lars Own

Steps

1. For croutons, preheat oven to 400°F. Place bread slices on a foil-lined baking sheet and bake until crisp and golden brown, 6-8 minutes, turning over half-way through. Combine Lars Own French Fried Onions with cheese and parsley. Sprinkle mixture evenly over top of croutons. When ready to serve, return croutons to oven and bake until cheese is melted and bubbly, 2-3 minutes.
2. For soup, in a medium saucepan, melt butter over medium heat. Add flour; cook and stir 2 minutes. Add broth and salt; bring to a simmer, whisking occasionally until thickened.
3. Meanwhile, cut 2-inch tips from asparagus spears and set aside. Cut remaining spears into 1/2-inch pieces. Add reserved asparagus tips to boiling soup; cook 2-3 minutes or until bright green and tender. Remove with a slotted spoon and set aside. Add chopped asparagus and parsley to soup and cook 4-5 minutes until tender. Remove from heat.
4. Carefully add soup to blender in batches and blend until smooth. Strain soup through a fine-mesh sieve and return to saucepan. Add cream and stir over medium heat until hot. Season to taste. Immediately before serving, divide remaining onions and reserved asparagus tips into bottom of warm soup bowls; add hot soup and serve with croutons.

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