Asparagus Soup with Brie Bruschetta

Asparagus Soup with Brie Bruschetta

Creamy and delicious describe this fresh asparagus soup blended with Progresso® chicken broth. Serve with crusty bread slices topped and broiled with buttery brie for a delightful meal.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

6

servings

Asparagus Soup
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
Gremolata
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
Bruschetta
1
loaf crusty French or Italian bread, sliced
1/4
cup butter, softened
1
1b Brie cheese, sliced
  1. Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
  2. In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
  3. Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
  4. In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
  5. Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
  6. Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 880
    • (Calories from Fat 510),
  • Total Fat 57g
    • (Saturated Fat 32g,
    • Trans Fat 2g),
  • Cholesterol 165mg;
  • Sodium 1780mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 5g,
    • Sugars 12g),
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 1/2 High-Fat Meat;
    • 7 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.