Vegan Asparagus Chowder Recipe with Bread, Cheese, and Herbs

Ingredients

• Parmesan croutons
• 6 slices (0.5 inch thick) Italian country bread
• 2 tbsp extra virgin olive oil
• 0.25 cup grated cheese (colby, parmesan, cheddar, or monterey jack)
• Asparagus stock/soup base
• 4 lb (1.81 kg) asparagus, tough ends trimmed, reserve 2 lb (907 g)
• 1 small bay leaf
• 1 large carrot, trimmed, peeled and roughly chopped
• 1 large stalk celery with leaves, roughly chopped
• 6 stems fresh parsley
• 1 tsp salt
• 8 cup cold water
• 5 tbsp olive oil
• 1 vidalia onion, finely chopped, grated, or minced
• 1 lb (454 g) new potatoes, red or brown, peeled and chopped into 0.5 inch pieces
• 0.5 cup water
• 0.5 cup milk, heavy cream or half-and-half
• salt and freshly ground black pepper to taste