Asparagus Soup

• 1 tablespoon olive oil
• 1 shallot, minced
• Kosher salt and freshly cracked black pepper
• 3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
• 1/4 cup dry white wine
• 2 cups lightly packed baby spinach
• Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
• Olive oil, for drizzling
• 1 1/2 tablespoons chopped fresh thyme
• Kosher salt and freshly cracked black pepper
• One 3-ounce wedge Parmesan
• Creme fraiche
• Finely chopped fresh chives
• Fresh cilantro leaves
• Lime wedges
• Good-quality extra-virgin olive oil

1. Preheat the oven to 425 degrees F.
2. For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat.
3. Add the shallot and salt and pepper to taste.
4. Sweat until translucent, about 1 minute, being careful not to brown.
5. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes.
6. Add the peas and sweat another minute.
7. Pour in the white wine and deglaze the pot.
8. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes.
9. Remove from the heat and set aside.
10. Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender.
11. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color.
12. Strain back into the pot through a fine mesh sieve.
13. Return to a simmer until slightly thickened, 4 to 6 minutes.
14. Season with salt and pepper.
15. Remove from the heat.
16. For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs.
17. Once processed, transfer the breadcrumbs to a medium mixing bowl.
18. Drizzle with a generous amount of olive oil.
19. Toss with the thyme.
20. Season mixture with salt and pepper.
21. Transfer to a parchment-lined sheet tray.
22. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs.
23. Place into the oven and bake until golden and crispy, 7 to 10 minutes.
24. Remove from the oven and cool.
25. To serve: Ladle the soup into shallow serving bowls.
26. Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche.
27. Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil.
28. Serve immediately.
29. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
30. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
31. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

olive oil, shallot, kosher salt, pencil asparagus, peas, white wine, baby spinach, bread, olive oil, thyme, kosher salt, parmesan, fresh chives, cilantro, wedges, olive oil

Taken from www.foodnetwork.com/recipes/guy-fieri/asparagus-soup-recipe.html (may not work)