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Herbed Chicken Broth with Peas, Asparagus, and Cheesy Croutons Recipe


This is a warm soup with chicken broth, peas, and asparagus. It has crispy bacon and is served with cheesy croutons. The croutons have cheese and herbs on top. It's good for a cozy meal.


1 bunch asparagus, trimmed and cut into 1-inch pieces
6 slices bacon, diced
48 fl oz chicken broth
1 small bunch fresh basil
1 small lemon
8 oz ricotta cheese
16 oz sugar snap peas, halved crosswise
4 slices sourdough bread
1 large yellow onion, diced
1/2 tsp black pepper
1 tsp salt
1/2 tsp dried oregano


Wash and dry all fresh produce. Trim the asparagus and cut into 1-inch pieces. Halve the sugar snap peas crosswise. Dice the onion and place all the vegetables in a bowl.
Dice the bacon into small pieces. In a large pot over medium heat, cook the bacon until crispy, about 5-6 minutes.
Add the diced onion, asparagus, and snap peas to the pot with the bacon. Cook, stirring occasionally, until the vegetables start to soften, about 4-5 minutes.
Pour in the chicken broth and add salt, pepper, and dried oregano. Bring the mixture to a boil, then reduce heat to low and simmer until the vegetables are tender, approximately 5 minutes.
While the soup simmers, zest the lemon and cut it into wedges. In a bowl, combine the ricotta cheese with the lemon zest, a pinch of salt, and black pepper.
Toast the sourdough bread slices. Spread the lemony ricotta mixture on the toasted bread, then cut into bite-sized croutons.
Once the soup is ready, tear the basil leaves and stir them into the pot. Remove from heat.
Serve the herbed chicken broth in bowls, topped with the cheesy croutons and a wedge of lemon on the side.

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