Ingredients with Measurements:
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 4 cups day-old bread, cut into cubes
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the asparagus and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Add the bread cubes and stir until they are fully coated with the soup.
5. Remove from heat and let cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream and grated Gruyere cheese.
8. Heat the soup over medium heat until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 30g
Protein: 16g
Substitutions for ingredients:
- Asparagus can be substituted with broccoli or cauliflower
- Gruyere cheese can be substituted with Swiss or Parmesan cheese
- Heavy cream can be substituted with half-and-half or milk
Variations:
- Add cooked chicken or ham for a heartier soup
- Add chopped herbs such as parsley or chives for added flavor
- Use sourdough bread instead of regular bread for a tangier flavor
Tips and tricks:
- Use day-old bread for a better texture in the soup
- Be sure to fully coat the bread cubes with the soup to prevent them from getting soggy
- If using a blender, blend the soup in batches to prevent overflow
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of grated cheese and a sprig of fresh herbs on top.
Garnishes:
Grated cheese, fresh herbs
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out. If it is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bread soup is a traditional dish in many cultures, often made with stale bread and a variety of ingredients such as vegetables, meat, or cheese.
Flavor profiles:
Creamy, savory, cheesy, with a hint of sweetness from the asparagus.
Serving suggestions:
Serve as a main course for lunch or dinner.
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