Description
Enjoy spring with a vibrant green soup using iconic produce of the season. Easily omit the cream and substitute with coconut milk, if desired.
Ingredients
Units
Scale
- 1 bunch asparagus (chopped and cut it into pieces, remove the thick ends at the bottom)
- Half of one onion
- 1 cup (240 ml) chopped spinach
- 1 inch ginger
- 1 tbsp (15 ml) butter/olive oil
- 1/2 cup (120 ml) heavy cream
- 3 cups (720 ml) of homemade vegetable stock
- 1/2 tsp salt or to taste
- 1/2 tsp freshly ground pepper
Instructions
- In a sauce pot heat butter and add chopped onion and fry until it becomes translucent.
- To this add chopped asparagus ( make sure to remove the thick bottom part, set aside few tips for garnishing the soup) and sauté for about 4 minutes to this add chopped spinach and ginger piece and sauté for 3 minutes.
- Then add vegetable stock, salt and cook for about 10 minutes or until asparagus become soft and tender.
- When it is cold enough touch using immersion blender or blender grind them into fine puree. If you want you can strain and remove any thick pieces.
- Bring back the soup to heat and add pepper and heavy cream and bring it to rolling boiling.
- Blanch the set aside tips of asparagus for 3 minutes in boiled water. Drain and garnish the soup with it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200