Asparagus Soup with Cheese Croutons |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Green peppercorns have a clean, mild flavor that goes well with fresh vegetables, and they blend nicely with the soup. -Chris Pancerella Gayman, Carlisle, PA Ingredients:
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 pound asparagus, trimmed and cut into 2-inch pieces |
1 1/2 teaspoons butter |
1 teaspoon olive oil |
1/4 cup thinly sliced shiitake mushrooms |
8 (1/2-ounce) slices french bread |
cooking spray |
1/4 cup (1 ounce) shredded gouda cheese |
1/4 cup cooked brown rice |
1/4 teaspoon freshly ground green peppercorns |
1/8 teaspoon sea salt |
Directions:
1. Place chicken broth and asparagus in a medium saucepan over medium-high heat; bring to a simmer. Cook 8 minutes or until asparagus is tender. Remove from heat.
2. Heat butter and olive oil in a small skillet over medium-high heat. Add sliced shiitake mushrooms to pan; cook 3 minutes or until mushrooms begin to brown. Set aside.
3. Preheat broiler.
4. Place bread on a baking sheet covered with foil; coat bread with cooking spray. Broil 2 minutes or until golden brown. Turn bread over, and sprinkle evenly with cheese. Broil 2 minutes or until cheese bubbles.
5. Pour asparagus mixture into a blender. Add rice, peppercorns, and salt; puree until smooth. Ladle 1/2 cup soup into each of 8 bowls; top evenly with mushrooms. Top each serving with 1 crouton.
|
|