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

Stashcook

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.

Ingredients

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

Method

1
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.
2
Dice the bacon into small pieces. In a large pot over medium heat, cook the bacon until crispy, about 5-6 minutes.
3
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.
4
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.
5
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.
6
Toast the sourdough bread slices. Spread the lemony ricotta mixture on the toasted bread, then cut into bite-sized croutons.
7
Once the soup is ready, tear the basil leaves and stir them into the pot. Remove from heat.
8
Serve the herbed chicken broth in bowls, topped with the cheesy croutons and a wedge of lemon on the side.
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