Technically I'm still grounded (through the weekend) but I managed to sneak in this post for a Simple and Healthy Asparagus Spinach Soup.
If you're looking for a rich soup loaded with cream and butter...JUMP SHIP...as this is not the recipe for you!
While I did add 1/4 cup of cream at the very end of the cooking... I mostly relied on garlic, onion and good ol' fashion salt and pepper to enhance the soup's natural flavors...
Served with crusty garlic toasts topped with a spreadable goat cheese...
This Asparagus Spinach Soup makes the perfect starter to any spring inspired menu!
Simple and Healthy Asparagus Spinach SoupDo you recall Tiffany from my childhood? Well, she placed the Asparagus Spinach Soup in dainty little tea cups. While it's cold outside and rainy here today...isn't it nice to imagine you're lunching in the garden?!
2 1/2 to 3 cups, chopped fresh asparagus
1 large onion, diced
2 very large garlic cloves, chopped
2 good handfuls baby spinach
4 cups Vegetable or Chicken Stock
1/4 cup heavy cream
Olive Oil for sauteing (about 1/4 cup) or butter for a richer soup
Kosher salt and fresh cracked pepper to taste
In a large soup pot with lid, add olive oil and saute up the onion and the garlic over medium-high heat, about 5 minutes.
Add the asparagus and spinach and stir well. Continue cooking about 4 minutes.
Add stock and bring to a boil.
Turn down heat to a simmer, cover pot and cook 25 minutes.
Remove from heat, allow soup to cool slightly and blend soup in batches in a blender.
Stir in cream, salt and pepper to taste.
Serve with garlic toasts brushed with goat cheese...
if you have no idea who Tiffany is...believe me...it's just as well! ;)