Tuesday, December 14, 2010

Carrot Soup with Croutons and Asparagus

I first had this soup about 3 years ago at my very good friend's birthday party. Everyone at that party, myself included, fell in love at first bite. Reportedly, some party guests felt the urge to hug the cook. The soup was that good. After much begging, I received a copy of the recipe. And that dear friend posted the recipe on her blog. I insist that you make this soup. It's amazing.

To go along with the soup I made homemade croutons and crispy asparagus. Both recipes couldn't be easier. You'll notice that both recipes have almost identical ingredients and methods. They're so simple they almost aren't even recipes. But really, simple food is the best food.

Simple Croutons:
  • Day old bread, 4-5 thick slices
  • Olive oil, about 1 tablespoon
  • Garlic powder
  • Salt
  • Pepper
Preheat your oven to 275. Cut the bread into cubes. Drizzle the olive oil over the bread. Sprinkle with garlic powder, salt, and pepper to taste. Toss the bread. Spread on a baking sheet. Bake for about 15 minutes, until crisp. Top your soup with the croutons.


Crispy Asparagus:
  • 1 package asparagus
  • Olive oil, about 1 tablespoon
  • Garlic powder
  • Salt
  • Pepper
Preheat your oven to 400. Cut off the ends of the asparagus spears. Drizzle the olive oil over the asparagus. Sprinkle with garlic powder, salt, and pepper to taste. Pop into the oven for about 20 minutes, until very crispy. Eat them straight up or dip them in your soup.

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