Asparagus and Green Garlic Soup with Parmesan Croutons

Recipe by adapted from coffeefoodwrite

Serves 4

Asparagus and Green Garlic Soup with Parmesan Croutons

Soup

• 1 big bunch of asparagus (about 30 spears depending on size)

• Extra virgin olive oil

• 6 stems green garlic, white parts sliced, green parts trimmed and chopped

• 10 fresh thyme sprigs, leaves chopped

• Kosher salt

• 1⁄2 c dry white wine

• 21⁄2 c chicken or vegetable stock

Parmesan Croutons

• 2-3 rounds rustic bread

• 2 T olive oil

• 2 T unsalted butter

• 5 T grated Parmesan cheese

• Kosher salt and black pepper

Preheat the oven to 425. Wash, dry, and cut off the woody bottom stems of the asparagus. On a sheet pan, toss spears with a tablespoon or so of olive oil and a sprinkling of salt and pepper. Roast for 9 minutes until tender but still bright green.

Heat about 2 tablespoons of olive oil in a large pot over medium heat. Add the green garlic and a little salt and cook until whites are softened and translucent. Chop the asparagus into chunks and add to the pot briefly to heat through and soften further. Be sure that the asparagus remains bright green. Overcooking will dim the color. Add the wine and cook 2 minutes more.

Transfer the contents of the pot to a blender. Add the stock and blend on high until smooth. Pour into the pot and heat gently so that the color doesn't change. Add the chopped thyme and season with salt and pepper.

Make croutons: cut bread into 1 inch squares. Melt olive oil and butter in a large skillet over medium heat. Turn heat to medium high and add bread. Season generously with salt and pepper, and brown until lightly browned, tossing and turning constantly. Lower heat and sprinkle cheese over the croutons, turn and toss to coat. Remove to a plate to cool.

Serve soup in warmed bowls and garnish with croutons.