Creamy Asparagus-Potato Soup

Warmth 1 tablespoon oil in a broad saucepan over medium heat. Add shallot and cook, stirring, till softened, 2 to a few minutes. Add broth, asparagus, potato, horseradish and salt; yelp to a boil. Decrease heat and simmer till the vegetables are soft, about Quarter-hour. Puree with an immersion blender or in a current blender. (Utilize warning when pureeing hot liquids.)

Within the intervening time, heat the final 1 1/2 tablespoons oil in a broad skillet over medium-high heat. Decrease heat to medium, add bread cubes and cook, stirring, till browned and crispy, 3 to 5 minutes.

Succor the soup topped with the croutons and scallions, if desired.