Ingredients
Scale
- 2 Tbsp BUTTER or OLIVE OIL
- ½ C YELLOW ONIONS (Minced)
- 4 ea GARLIC CLOVES (Minced)
- 1 lb ASPARAGUS STALKS (Cut Paper Thin –Discard bitter ends)
- 6 oz SPINACH (Leaves and Stems)
- 1 qt CHICKEN STOCK or WATER
- 1 pinch NUTMEG
- ½ Tbsp DRIED TARRAGON
- To Taste SALT
Instructions
- SWEAT onions with garlic in butter or oil over very low heat until very sweet
- ADD asparagus
- SAUTÉ over medium heat with aromatics
- ADD chicken stock or water
- BRING TO BOIL
- ADD salt to taste
- ADD spinach, BOIL 1 minute.
- REMOVE from fire
- PURÉE soup
- ICE DOWN to retain vibrant color.
- Category: Primi, Side
- Cuisine: Italian-Inspired