Ingredients
1 tbsp olive oil
3 shallots, chopped
4 cloves garlic, minced
1 leek, thinly sliced ( white & light green parts)
1 1/2 lbs. asparagus, trimmed & cut in 1 1/2 inch pieces
1/4 tsp salt & pepper
1 pkg (900ml) vegetable broth
1/3 c whipping cream
1 tbsp lemon juice
3 c cubed crusty whole grain bread
1/2 c creme fraiche or sour cream
2 tbsp chopped fresh chives
Preparation
In large saucepan, heat half of the oil over medium heat; cook shallots & 3/4 of the garlic, stirring occasionally, until shallots are softened, about 3 min. Add leek; cook, stirring, until softened, about 6 min. Stir in asparagus, salt & pepper; cook for 2 min. Add broth & bring to boil; reduce heat & simmer until asparagus is tender, about 5 min. In batches in blender, puree soup until smooth. Return to saucepan over medium-low heat; stir in cream & lemon juice. Meanwhile, toss bread with remaining oil & garlic; spread on parchment paper-lined baking sheet. Bake in 450 F oven until golden, about 8 min. Combine creme fraiche with chives; dollop on each bowl of soup. Sprinkle with croutons.
