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. Heat 1 tbs oil in a large saucepan over medium heat.
2. Add shallot and cook, stirring, until softened, 2 to 3 minutes.
3. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
4. Puree with an immersion blender or in a regular blender
5. Meanwhile, heat the remaining 1½ tbs oil in a large skillet over medium-high heat.
6. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
7. Serve the soup topped with the croutons and scallions, if desired.