Asparagus Cream Soup with Basil and Cottage Cheese Croutons

Name: Asparagus Cream Soup with Basil and Cottage Cheese Croutons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 g fresh asparagus (trimmed and cut into 2.5 cm pieces); 1 medium onion (chopped); 2 cloves garlic (minced); 3 cups vegetable broth; 1 cup heavy cream; 1 bunch fresh basil (chopped); to taste salt and pepper; 4 slices day-old bread (cubed); 1/2 cup cottage cheese; 2 tbsp olive oil; 1 clove garlic (minced); to taste salt

50 min 4 servings Medium

All Recipes

Asparagus Cream Soup with Basil and Cottage Cheese Croutons

A delightful asparagus cream soup infused with basil and topped with crunchy cottage cheese croutons.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Asparagus cream soup is a sophisticated yet simple dish that highlights the fresh, vibrant flavours of asparagus and basil. It's a perfect starter or light meal that is both comforting and elegant. The creamy texture of the soup is balanced by the addition of cottage cheese croutons, which provide a delightful crunch and a subtle tang. This dish is ideal for showcasing fresh, seasonal produce and is sure to impress your guests.

Ingredients

Servings

Soup

Cottage Cheese Croutons

Instructions

Prepare the asparagus

Trim the woody ends off the asparagus and cut them into 2.5 cm pieces.

Pro tip: Fresh asparagus will give the best flavour, but if using frozen, thaw before using.

Cook the vegetables

In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes. Add asparagus and cook for another 5 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Simmer the soup

Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook until asparagus is tender, about 15 minutes.

Pro tip: Check asparagus tenderness with a fork; it should easily pierce the stalks.

Blend the soup

Using an immersion blender, purée the soup until smooth. Stir in the heavy cream and fresh basil. Season with salt and pepper to taste.

Pro tip: For a smoother texture, strain the soup through a fine mesh sieve after blending.

Prepare the croutons

Preheat oven to 180°C (350°F). In a bowl, toss bread cubes with olive oil, minced garlic, and salt. Spread on a baking sheet and bake until golden, about 10 minutes. Remove and let cool slightly before mixing with cottage cheese.

Pro tip: Ensure croutons are evenly coated for consistent toasting.

Serve the soup

Ladle the hot soup into bowls and top each with a generous portion of cottage cheese croutons. Serve immediately.

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Tips & Tricks

<ul><li>Use fresh asparagus for the best flavour.</li><li>Blending the soup ensures a smooth and creamy texture.</li><li>Adjust the seasoning to your preference after blending.</li><li>Prepare the croutons fresh for optimal crunch.</li></ul>

Serving Suggestions

Serve this asparagus cream soup with a side of crusty bread or a fresh garden salad for a complete meal. The soup can be prepared ahead and stored in the refrigerator for up to three days. Reheat gently to preserve the flavours. For a variation, try adding a splash of lemon juice or a sprinkle of Parmesan cheese just before serving to enhance the taste even further.