1 bundle asparagus
1 sweet onion
1 bunch basil
2 cups chicken or vegetable stock
Salt to taste
1/4 cup cream
Sliced chives (for garnish)
1 tbsp lemon juice
Basil & Asparagus Soup
With Cream & Croutons
SOUP
CROUTONS
Torn fresh bread
Olive oil
Salt
Olive oil
Salt
METHOD
Preheat oven to 375°F. Toss torn bread with olive oil and salt, then spread on a lined sheet tray. Bake 15 minutes until crisp and golden.
In a sauté pan over medium heat, cook diced onion in butter or oil with a pinch of salt until translucent, without browning. Add sliced asparagus and cook 3–4 minutes until vibrant and tender.
Transfer mixture to a blender with stock, cream, basil, and salt. Blend until smooth, adjusting seasoning as needed. Finish with lemon juice.
Serve warm, topped with croutons, a drizzle of cream, and sliced chives.
In a sauté pan over medium heat, cook diced onion in butter or oil with a pinch of salt until translucent, without browning. Add sliced asparagus and cook 3–4 minutes until vibrant and tender.
Transfer mixture to a blender with stock, cream, basil, and salt. Blend until smooth, adjusting seasoning as needed. Finish with lemon juice.
Serve warm, topped with croutons, a drizzle of cream, and sliced chives.