Creamy Asparagus Soup With Parmesan Cornbread Croutons

Spring is the season for amazing vegetables and asparagus is amongst the best.
In this first episode of my Spring Asparagus Series, I am making Asparagus Soup & Parmesan Cornbread Croutons.
Until the end of the 2023 asparagus season, I will be releasing an episode every week with different asparagus recipes in each video.
PARMESAN CORNBREAD CROUTON RECIPE
Dry Mix:
Corn Meal - 160 gm / 5.5 oz (Grits or Polenta will also work)
Grated Parmesan Cheese - 90 gm / 3 oz (Ready grated is fine but I used freshly grated parmesan in the video)
All-Purpose Flour - 30 gm / 1 oz
Sugar - 2 teaspoons
Salt - 0.5 teaspoon
Garlic Powder - 1.5 teaspoons
Baking Powder - 1 teaspoon
Baking Soda - 0.5 teaspoon
Wet Mix:
Heavy Cream 35% Fat - 350 ml / 12 oz
Melted Unsalted Butter - 120 ml / 4 oz
Egg (Whole) - 2
Bake at around 200°C or 400°F for about 25 to 30 minutes depending on how thick your cornbread is.
ASPARAGUS SOUP RECIPE
Asparagus - 400 gm / 14 oz
White Onion (Medium Size) - 1
Potato (Small; Peeled) - 1
Vegetable broth / Water - 400 ml / 13.5 oz
Heavy Cream 35% Fat - 100 ml / 3.5 oz
Salt - 1 teaspoon
VIDEO CHAPTERS
0:00 How To Make Parmesan Cornbread?
1:05 How To Make Asparagus Soup?
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