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Asparagus Soup with Brie Bruschetta
Asparagus Soup with Brie Bruschetta
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Prep Time:
45 minutes
Total Time:
45 minutes
Indulgent asparagus soup made with rich chicken broth, served with brie-topped bread for a decadent meal.
Ingredients:
  • 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
  • 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
  • 1 loaf crusty French or Italian bread, sliced
  • 1/4 cup butter, softened
  • 1 1b Brie cheese, sliced
Instructions:
  • Prepare the asparagus by snapping off their ends and peeling any tough skin from the stalks; set aside.
  • In a 3-quart saucepan, warm oil and melt 1 tablespoon of unsalted butter over medium-high heat until sizzling. Saute garlic in the oil and butter until lightly browned. Mix in onion and celery, lower the heat to medium, and cook for 10 minutes, stirring occasionally, until the vegetables are soft.
  • Prepare the gremolata by melting 2 tablespoons of butter in an 8-inch skillet over medium heat. Cook the bread crumbs in the butter until lightly browned, stirring frequently. Transfer the bread crumbs to a small bowl and mix in the parsley and orange peel. Set aside.
  • In a saucepan, combine the asparagus, broth, and thyme with the vegetable mixture. Bring to a boil and cook for approximately 3 minutes until the asparagus is tender. Add in the spinach and lemon peel, allowing the spinach to wilt in the soup. Blend the soup in small batches until smooth. (For later use, let the soup cool, cover, and refrigerate for up to 1 day or freeze for up to 1 month.)
  • Transfer soup back to saucepan and warm over low heat. Add whipping cream, salt, and pepper, stirring gently. Serve in warm bowls, garnish with 1 teaspoon gremolata, and offer additional gremolata at the table.
  • Preheat the broiler. Butter both sides of bread slices and layer each with a generous amount of brie (2 to 3 oz per slice). Broil the bruschetta 5 inches from the heat source until the cheese is bubbly and lightly browned.

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