Creamy Asparagus Soup with Parmesan Toasts. If you can't have spring outside, try it in a bowl.

Maybe it is because spring is still a hope and a dream around here, I have been craving spring vegetables.  Our first CSA box isn't scheduled to arrive until June 13th, must. make. do. until. then.  The grocery store is full of asparagus, so it must be spring somewhere... sort of like 5:00 somewhere but instead of a margarita, we get asparagus.  I started thinking asparagus, then soup, then creamy asparagus soup with a parmesan toast for dunking.  It made me think of warm days and green sprouts as I watched the snow falling outside.

This soup was good, real good.  It was just creamy enough without making you feel guilty and it was just vegetable enough to make you feel healthy.  The asparagus wasn't bitter and the peas made it a little sweet.  And I have to say the parmesan toasts were awesome.  I brushed baguette slices with butter and garlic and then topped with fresh grated parmesan.  I baked them in a 350 degree oven for about 10 minutes.  What I got was a super charged crouton, just waiting to be dipped.

Creamy Asparagus Soup

From Cooks Country

INGREDIENTS

• 2pounds asparagus, stem ends trimmed
• 3tablespoons unsalted butter
• 2small leeks, white and light green parts only, halved lengthwise and sliced thin
•  Salt and pepper
• 3 1/2cups low-sodium chicken broth
• 1/2cup frozen peas
• 2tablespoons grated Parmesan cheese
• 1/4cup heavy cream
• 1/2teaspoon lemon juice

INSTRUCTIONS

• 1. COOK TIPS Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
• 2. SOFTEN VEGETABLES Add remaining butter and asparagus, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
• 3. SIMMER SOUP Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender in 2 batches and return to pot. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.)
  
  
  
  The week in preview
  Another crazy week for us!  For one thing I am starting this week with a Friday, totally throws me off.
  Friday:  Creamy asparagus soup, parmesan toasts, and pan seared cod with lemon aioli.
  Saturday:  Date Night for this lady!
  Sunday, Monday:  Chili with naan and I plan on enough for Monday too.
  Tuesday, Wednesday:  Pork carnitas with broccoli slaw (thank you Amy for the broccoli slaw suggestion)!  On Wednesday I'll make this into pulled pork sandwiches and sweet potato fries and that sour cream/lime dipping sauce that I love so much.