Potato Asparagus Soup (V)

Ingredients

• 1 tbs extra-virgin olive oil plus 1½ tbs, divided
• 1 medium shallot, chopped
• 3 C low-sodium vegetable broth
• 1 lb asparagus, trimmed and cut into 1" pieces
• 1 C diced peeled potato
• 2 tsp prepared horseradish, or to taste
• ¼ tsp salt
• 1 C whole-wheat country bread in ¼" cubes
• Sliced scallion greens for garnish

Directions

1. Soup Base: Heat 1 Tbs oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2-3 minutes.
2. Simmer: Add broth, asparagus, potato, horseradish, and salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, ~15 minutes.
3. Purée: Blend smooth using an immersion blender or a regular blender.
4. Croutons: Heat remaining 1½ tbs oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes, and cook, stirring, until browned and crisp, 3-5 minutes.
5. Serve: Ladle soup into bowls and top with croutons and scallions, if desired.

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