Asparagus Bisque with Parmesan Puff Croutons
A vibrant green asparagus bisque soup garnished with a crème fraîche swirl, parmesan puff “croutons,” and sautéed asparagus tips.
Ingredients
- 1 Bag Alexia Organic Yukon Select Puffs (16 oz)
- ½ cup Parmesan, grated
- 2 tbsp plus 1 tsp Olive Oil, divided
- 1 Yellow Onion, diced
- 2 Cloves Garlic, minced
- 1 Leek, washed and chopped
- 2 Stalks Celery, diced
- 1 tsp Salt
- 1 tsp Fresh Thyme, chopped
- 1 Large Yukon Gold Potato, peeled and diced
- 4 cups Vegetable Stock
- 2 lbs Asparagus, cut into 1-inch pieces (reserve the tips for garnish)
- Juice of 1 Lemon
- 2 cups Baby Spinach Leaves
- 3 tbsp Crème Fraîche, room temperature
Directions
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Prep the puffs according to package instructions. Halfway through, remove puffs and coat in parmesan. Continue to cook until ready.
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While the puffs are being prepared, make the asparagus bisque. Heat 2 tablespoons olive oil in a large pot on medium-low heat. Add the onions, garlic, leek, celery, and salt. Sauté until onions are soft and translucent, about 10 minutes. Add thyme and potato and sauté for another 3 minutes.
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Add stock and bring to a low boil. Add cut asparagus (setting aside tips for garnish), reduce heat to a simmer, and cook for 10 minutes.
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Remove from heat and stir in lemon juice and baby spinach. Allow the soup to cool slightly before pureeing. Using an immersion blender, puree until smooth. Taste and add more salt if needed.
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Add remaining teaspoon olive oil to a small skillet and heat over medium heat. Add reserved asparagus tips and sauté for about 2 minutes.
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Transfer asparagus bisque soup to bowls, swirl in crème fraîche, and top with parmesan puffs and asparagus tips.
