A vibrant green asparagus bisque garnished with a crème fraîche swirl, parmesan puff “croutons” and sautéed asparagus tips.
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1 Bag Alexia Organic Yukon Select Puffs (16 oz)
½ C Parmesan, grated
2 T plus 1 tsp Olive Oil, divided
1 Yellow Onion, diced
2 Cloves Garlic, minced
1 Leek, washed and chopped
2 Stalks Celery, diced
1 tsp Salt
1 tsp Fresh Thyme, chopped
1 Large Yukon Gold Potato, peeled and diced
4 C Vegetable Stock
2 lbs Asparagus, cut into 1-inch pieces (reserve the tips for garnish)
Juice of 1 Lemon
2 C Baby Spinach Leaves
3 T Crème Fraîche, room temperature
Preheat oven to 425 ̊ F.
Place Alexia Organic Yukon Select Puffs on a baking sheet in a single layer. Bake for 20-22 minutes, flipping halfway through to ensure maximum crispiness.
Remove puffs from oven and toss with parmesan. Return to oven and bake for another 5-6 minutes.
While the puffs are baking, make the asparagus bisque. Heat 2 tablespoons olive oil in a large pot on medium-low heat. Add the onions, garlic, leek, celery and salt. Sauté until onions are soft and translucent, about 10 minutes. Add thyme and potato and sauté for another 3 minutes.
Add stock and bring to a low boil. Add cut asparagus (setting aside tips for garnish), reduce heat to a simmer and cook for 10 minutes.
Remove from heat and stir in lemon juice and baby spinach. Allow the soup to cool slightly before pureeing. Using an immersion blender, puree until smooth. Taste and add more salt if needed.
Add remaining teaspoon olive oil to a small skillet and heat over medium heat. Add reserved asparagus tips and sauté for about 2 minutes.
Transfer soup to bowls, swirl in crème fraîche and top with Parmesan Puffs and asparagus tips.