Pureed Spinach and Asparagus Soup
Try out this decadent seasonal soup for your next summer gathering! A great supporting role for the asparagus, spinach provides a smooth and neutral flavor that brings out the garlic and shallot perfectly.
Equipment
- Kitchen knife
- Sauce Pan
- Immersion blender
Ingredients
- 2 cloves Garlic
- 1 whole Shallot
- 1 tbsp Olive Oil
- 2 hearty Handfuls of Spinach
- 1 bunch Asparagus (about 8 medium stalks)
- 1-2 cups Vegetable stock Preference for thickness and how long you simmer
Instructions
- In a heated saucepan, heat oil and add chopped shallot and garlic to saute lightly for a few minutes.
- Add top 1/3 asparagus spears and cook until tender. Remove and place aside.
- Add bottom 2/3 of asparagus stalks and sauté until a fork is easy inserted. Add a few handfuls of spinach and cook until wilted. Pour in broth and bring to a soft simmer.
- Using immersion blender (and caution), puree until a smooth paste. Pour into serving dishes and top with tops of asparagus spears. Note: because of the simplicity of this soup, it will absorb the flavor of any garnish used, so despite presentation, use discretion with what you use.