Asparagus Soup With Homemade Croutons

• 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

1. 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.
2. Stir in asparagus, salt & pepper; cook for 2 min. Add broth & bring to boil; reduce heat & simmer until asparagus is tender, about 5 min.
3. In batches in blender, puree soup until smooth. Return to saucepan over medium-low heat; stir in cream & lemon juice.
4. Meanwhile, toss bread with remaining oil & garlic; spread on parchment paper-lined baking sheet. Bake in 450 F oven until golden, about 8 min.
5. Combine creme fraiche with chives; dollop on each bowl of soup. Sprinkle with croutons.

olive oil, shallots, garlic, salt, vegetable broth, whipping cream, lemon juice, bread, creme fraiche, fresh chives

Taken from www.epicurious.com/recipes/member/views/asparagus-soup-with-homemade-croutons-52387451 (may not work)