Roasted asparagus soup with sun-dried tomatoes and Parmesan croutons Recipe | Food Network UK
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Oven
- Baking sheet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
- Fork
- Kitchen towel
Ingredients
- 4 slices bread, cut into 2 1/2-cm cubes
- Cooking spray
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
- 2 leeks, rinsed well, chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 1 tsp dried thyme
- Roasted asparagus, chopped, about 500g
- 1 baking potato, peeled, diced into 2 1/2-cm pieces
- 1.5L reduced-sodium chicken or vegetable stock
- 100g oil-packed sun-dried tomatoes, diced
- Special equipment:
- Hand blender (optional)
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