Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version) | epi

Ingredients

• 1 cup shallots (peeled and roughly chopped)
• 2 bunches asparagus (woody end trimmed (approx. 2 pounds / 36 stalks))
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 (14.5 ounce) cans low-sodium chicken broth
• 1 cup lowfat buttermilk milk
• 4 cups pumpernickel bread (cubed 3/4")
• 6-8 slices prosciutto (paper thin)