No cream needed to make this fast asparagus soup deliciously creamy—just a potato! Make a double or triple batch and freeze the leftovers in single-serving containers; you’ll have a soothing meal ready on days when your tummy needs something gentle.
1 tablespoon extra-virgin olive oil plus 1 1/2 tablespoons, divided 1 medium shallot, chopped 3 cups low-sodium vegetable broth or (for nonvegetarian) chicken broth 1 pound asparagus, trimmed and cut into 1-inch pieces 1 cup diced peeled potato 2 teaspoons prepared horseradish, or to taste 1/4 teaspoon salt 1 cup whole-wheat country bread cubes (1/4-inch) Sliced scallion greens for garnish
NO SHALLOT? Finely chop half a small onion and stir in 1/8 teaspoon of minced garlic.
1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
2. Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
3.Serve the soup topped with the croutons and scallions, if desired.
ACTIVE: 20 minutes TOTAL: 30 minutes
SERVES 4: 1 CUP SOUP & ABOUT 2 TBSP. CROUTONS EACH