Asparagus Soup with Crispy Onion Croutons
Prep time: 20 minutes
Cook time: 20 minutes
This soup is smooth and creamy, perfectly paired with crunchy, cheesy croutons made with Lars Own® Gluten Free Organic French Fried Onions.
1 6-inch gluten-free bread roll, sliced lengthwise into ¼-inch thick strips
½ cup Lars Own® Gluten Free Organic French Fried Onions
⅓ cup grated mozzarella cheese
1 Tbsp chopped fresh parsley
2 Tbsp butter
2 Tbsp gluten-free all-purpose flour
3 cups chicken broth
¼ Tsp salt plus additional to taste
16 oz fresh asparagus spears, trimmed
¼ cup fresh parsley leaves
¼ cup heavy cream
1 cup Lars Own® Gluten Free Organic French Fried Onions
- 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.
- 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.
- 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.
- 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.
Lars Own Crispy Onions can be used in place of French Fried Onions, if desired.
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