Make some easy & delicious asparagus soup!
I heart soup! It’s one of my favorite things to cook and eat. For me, soup is a meal. In fact, it’s the perfect meal to bring you back to the realm of normal eating after the Easter feasting! When we have soup for dinner, invariably, my husband and I will start quoting Seinfeld episodes while the kids roll their eyes and make fun of our “ancient” TV shows. There’s The Soup Nazi episode’s “No Soup for you!” and this restaurant scene from “The Soup” episode 93, 1994, where Jerry is buying his “friend” Bania dinner to thank him for giving him an Armani suit.
Jerry: I’ll have the salmon.
Waiter: And you?
Bania: Ahh, you know what I think. I’m just going to have soup. Yeah, I’ll save the meal for another time.
Jerry: Another time? What other time?
Bania: I had a hot dog earlier. I’m not that hungry.
Jerry: No, no, Bania, no. This is the dinner. The soup counts.
Bania: Soup’s not a meal. You’re supposed to buy me a meal.
Jerry: I’m not stopping you from eating. Go ahead and eat. Get anything you want.
Bania: I don’t want anything but soup.
Jerry: Then that’s the meal.
This Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps will definitely count as a meal! It’s smooth & creamy with crunchy croutons and salty prosciutto crisps. I have also included a Vegan version of the soup that uses coconut milk instead of buttermilk along with a few other tweaks.
Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps
Fire up your oven to 400 degees F. and roast your asparagus, shallots, prosciutto and croutons. Before & after roasting photos.
Chop the roasted asparagus and combine in a saucepan with the roasted shallots and some chicken broth. Heat to a simmer. Puree in the blender. Return to pan and stir in a little buttermilk.
Serve topped with croutons and crumbled prosciutto crisps. YUM!