Young Asiago & Broccoli Soup with Black Pepper Croutons | culture: the word on cheese
Our soup is made brighter and more elegant than the classic version from childhood with peppery croutons, crumbles of Asiago, and a dash of fresh lemon.
Ingredients
- 4 tablespoons butter (divided)
- 2 cups diced country bread
- Salt and black pepper (to taste)
- 1 medium onion (chopped)
- 1 medium russet potato (peeled and diced)
- 2 stalks broccoli (stems and florets)
- chopped separately
- 6 cups chicken or vegetable stock
- 1½ cups cubed Asiago
- 2 teaspoons fresh lemon juice
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