Asparagus Soup with Brie Bruschetta

Creamy and delicious describe this fresh asparagus soup blended with Progresso® chicken broth. Serve with crusty bread slices topped and broiled with buttery brie for a delightful meal.

(0)
0 reviews.
Save and Share
  • prep time 45 min
  • total time 45 min
  • ingredients 20
  • servings 6
 

Ingredients

Asparagus Soup

1 1/2
pounds fresh asparagus, cut into 1/2-inch pieces
2
tablespoons extra-virgin olive oil
1
tablespoon unsalted butter
1
tablespoon minced garlic
1
cup diced onion
1/2
cup diced celery
1
carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
2
teaspoons finely chopped fresh thyme leaves
2
cups loosely packed spinach
2
teaspoons freshly grated lemon peel
1
cup heavy whipping cream or buttermilk (if using buttermilk, cut the lemon peel in half)
1/2
teaspoon gray sea salt
1/4
teaspoon freshly ground black pepper

Gremolata

2
tablespoons butter
1/2
cup Progresso™ Italian style panko crispy bread crumbs
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Grated peel of 1 medium orange

Bruschetta

1
loaf crusty French or Italian bread, sliced
1/4
cup butter, softened
1
1b Brie cheese, sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
  • 2 In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • 3 Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
  • 4 In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
  • 5 Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
  • 6 Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.
  • 1 Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
  • 2 In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • 3 Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
  • 4 In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
  • 5 Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
  • 6 Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
880
(
Calories from Fat
510),
% Daily Value
Total Fat
57g
57%
(Saturated Fat
32g,
32%
Trans Fat
2g
2%
),
Cholesterol
165mg
165%;
Sodium
1780mg
1780%;
Total Carbohydrate
60g
60%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
15%;
Calcium
25%;
Iron
35%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.