1 Tbls extra-virgin olive oil
1 medium shallot (chopped)
3 c vegetable or chicken broth
1 lb asparagus (trimmed & cut in 1-inch pieces)
1 c potato (diced & peeled)
2 tsp prepared horseradish
1/4 tsp salt
1 c whole-wheat bread cubes (1/4 inch)
Sliced scallion greens for garnish
Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
Serve the soup topped with the croutons and scallions, if desired.
NUTRITION 1 serving (1 c): 190 calories, 5.2g protein, 22.1g carbohydrates, 4.6g fiber, 4.2g sugar, 9.6g fat, 1.4g saturated fat, 346.7mg sodium,