Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Servings: 8
Calories: 144kcal
Author: Bernadette Martin
Ingredients
1poundasparagus,bottom two inches removed, chopped into 1 inch pieces
5ouncesbaby spinach,washed and patted or spun dry
1shallot,chopped
1clovegarlic,minced
32ouncesgarden vegetable broth(non-tomato based)
32ounceslow sodium chicken broth
1cupheavy cream
Instructions
Combine the chopped asparagus, baby spinach, chopped shallot, and minced garlic in a large soup pot. Pour in the broths. Bring to a boil over high heat; reduce heat and simmer for about 20 minutes.
When the asparagus is tender, purée carefully either using an immersion blend or in small batches in a stand blender. Return to the stove, pour in the heavy cream, and heat through over medium heat. Serve hot.
Notes
Make vegetarian by using all vegetable broth in place of the chicken broth.