Creamy Asparagus Soup with Mushrooms and Gruyere Croutes
Asparagus is often considered a luxury vegetable due to its short growing season and labor-intensive harvesting process.
This is vegetarian and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Asparagus
- 200 gram Mushrooms
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 cup Heavy cream
- 4 slice Gruyere cheese
- 4 slice Baguette
- 2 tablespoon Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Trim the asparagus and cut into small pieces.
- Slice the mushrooms.
- Chop the onion and garlic.
- Heat the olive oil and butter in a large pot.
- Add the onion and garlic and sauté until softened.
- Add the asparagus and mushrooms and cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Preheat the oven to 350°F (175°C).
- Place the baguette slices on a baking sheet and top each with a slice of Gruyere cheese.
- Bake for 5-7 minutes, until the cheese is melted and bubbly.
- Serve the soup hot with the Gruyere croutes on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.