Food Network UK

Roasted asparagus soup with sun-dried tomatoes and Parmesan croutons

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Ingredients

  • 4 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices bread, cut into 2 1/2-cm cubes
  • Cooking spray
  • 2 tbsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan cheese
  • 1 tbsp olive oil
  • 2 leeks, rinsed well, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 1 tsp dried thyme
  • Roasted asparagus, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped , about 500g
  • 1 baking potato, peeled, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced into 2 1/2-cm pieces
  • 1.5L reduced-sodium chicken or vegetable stock
  • 100g oil-packed sun-dried tomatoes, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • Special equipment:
  • Hand blender (optional)

Use imperial measurements

Method

How to make Roasted asparagus soup with sun-dried tomatoes and Parmesan croutons

1) Preheat the oven to 200°C / gas mark 6.

2) Arrange the bread cubes on a greased baking sheet and spray with cooking spray. Sprinkle the cubes with the Parmesan cheese. Bake for 10 to 15 minutes, or until golden brown

3) While the croutons are baking, heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook for two minutes, or until soft. Add the bay leaves and thyme and cook for one minute, or until fragrant. Add the asparagus, potato and stock and bring to a simmer.

4) Reduce the hob heat to medium, partially cover the saucepan and simmer for ten minutes, or until the potato is fork tender. Remove the bay leaves and, using an immersion blender, or a regular blender working in batches, puree the soup until smooth.

Ladle the soup into bowls and top with sun-dried tomatoes and the croutons.

Cook's note: When Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blending hot liquids, remove the liquid from the heat and allow to cool for at least five minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.