Cream of asparagus & spinach soup Recipe

Cooking Directions

• STEP 1.Start by washing and trimming the asparagus. Cut off the tough ends and discard them.
• STEP 2.In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
• STEP 3.Add the asparagus and spinach to the pot and cook for a few minutes until they start to wilt.
• STEP 4.Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the asparagus is tender.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and be careful with the hot liquid.
• STEP 6.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
• STEP 7.Heat the soup over low heat until warmed through. Serve hot with a sprinkle of grated Parmesan cheese on top, if desired.

Cooking Tips

• To make the soup extra creamy, you can add a dollop of sour cream or Greek yogurt before serving.
• If you prefer a thinner consistency, you can add more vegetable broth or water to the soup.
• For a vegan version, you can substitute the heavy cream with coconut milk or cashew cream.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Serve the cream of asparagus and spinach soup as a starter for a dinner party or as a light lunch with a side salad.
• Garnish the soup with a drizzle of olive oil or a sprinkle of chopped fresh herbs for added flavor.
• Pair the soup with crusty bread or garlic bread for a complete and satisfying meal.
• This soup can also be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.