Asparagus and Spinach Soup with Rosemary-Parmesan Croutons
This silky soup has no cream, so the asparagus flavor really shines. It’s especially good with crunchy croutons, which you can make ahead of time. For vegetarians, use vegetable broth; for vegans, omit the butter and the Parmesan on the croutons. Everyone’s happy!
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion, sliced
- 2 stalks celery with leaves, thinly sliced
- 2 garlic cloves, thinly sliced
- Kosher salt
- 1 large bunch asparagus (1¼ pounds), woody ends discarded, tips cut to 1-inch lengths and separated out, tender stalks thinly sliced
- 1 tablespoon butter
- ½ teaspoon dried thyme
- 1 medium russet potato (about 6 ounces), peeled and thinly sliced (1 cup)
- 2 cups vegetable broth or chicken broth
- 2 cups water
- 4 ounces spinach (half an 8-ounce bag)
- Rosemary-Parmesan Croutons (recipe below)
ROSEMARY-PARMESAN CROUTONS
- 3 cups ½-inch cubes of crusty baguette
- 2½ tablespoons olive oil
- 1½ tablespoons finely chopped fresh rosemary
- 1 grated garlic clove
- Kosher salt
- 2 tablespoons freshly grated Parmesan cheese
Instructions
FOR THE SOUP
- Heat oil in soup pot over medium heat.
- Add the onion, celery, garlic, and a pinch of salt. Cook, stirring often, until wilted and aromatic, about 5 minutes. Stir in the sliced asparagus (reserving tips), butter, thyme, and another pinch of salt. Continue to cook and stir often until asparagus is bright green, 2 to 3 minutes. Stir in the potatoes.
- Add the broth and water and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes until the asparagus and potatoes are very tender. Stir in the spinach, return to a boil, cover and simmer 2 to 3 minutes, until tender.
- Meanwhile, blanch the asparagus tips in boiling salted water. Drain and rinse under cold water.
- Puree the soup in a food processor or with a stick blender until smooth. Add asparagus tips and heat through, if necessary. Check for seasoning and serve hot with the croutons.
FOR THE ROSEMARY-PARMESAN CROUTONS
- In a bowl, toss the baguette cubes with the olive oil, rosemary, grated garlic clove, and a big pinch of kosher salt. Spread out on a rimmed baking sheet. Bake in a 425° oven for 8 to 12 minutes, stirring often, until crisp and lightly browned. Scrape back into the mixing bowl and toss with the Parmesan cheese.