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Asparagus Soup with Brie Bruschetta

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By Betty Crocker Kitchens
Updated Nov 2, 2011
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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.

Asparagus Soup with Brie Bruschetta

  • Prep Time 45 min
  • Total 45 min
  • Servings 6
  • Ingredients 20
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Ingredients

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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    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.

Nutrition

880 Calories
57g Total Fat
31g Protein
60g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
880
Calories from Fat
510
Total Fat
57g
88%
Saturated Fat
32g
159%
Trans Fat
2g
Cholesterol
165mg
55%
Sodium
1780mg
74%
Potassium
610mg
17%
Total Carbohydrate
60g
20%
Dietary Fiber
5g
22%
Sugars
12g
Protein
31g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
35%
35%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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