Nothing heralds spring like a soup that is greener than new grass and is made with asparagus. I’ll show you the trick to not only make a beautiful soup, but also a delicious one. This recipe may be served cold or warm, early spring. Enjoy!
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5 Ingredients or Less, Delicious, Easter, For Foodies, Special Dinner, Spring-Early Summer, Sunday Lunch, Vegetable, Vegetarian
You can use frozen thawed spinach instead of fresh spinach. One half of a frozen package would be the equivalent of one small bag of baby spinach.
If you use packaged chicken stock, try to purchase low sodium, otherwise, taste the soup before seasoning, you will likely find that additional salt will not be needed.
Degree of Difficulty
1bunchthin or thick asparagus
1bunchbaby spinachor a bag of baby spinach
Gather all ingredients before starting recipe
Melt 2 tablespoons of butter in a soup pot over medium high heat
While the butter is melting, peel and dice 1 large shallot or 1/2 of a medium sized onion
Add shallots to bubbling butter and sauté until the shallots have become translucent, about 3 minutes
Reserve 2 asparagus stalks per person. These will be used as garnish.
While the shallots are cooking, wash asparagus, cut off the last one inch of the stalks and discard, and then slice the balance into 1 inch pieces.
Once the shallots have softened, add the asparagus and sauté for a further 4-5 minutes, or until the asparagus begins to soften.
Add the chicken stock and bring the soup to a boil, then turn down to a simmer and cook for 25-30 minutes, or until the asparagus is soft.
Puree the soup with either an immersion blender or blender, taste and adjust for seasoning. Set aside to finish before serving. At this point, the soup looks more like pea soup than the bright green spring asparagus soup.
Rinse fresh spinach and add to soup.
Blend in with an immersion blender or use a normal blender to pure the fresh spinach and blend with the asparagus soup.
Using a potato peeler, peel that last third of each reserved asparagus stalk.
Place the reserved asparagus on a plate, cover with cling wrap and microwave the asparagus for 30 seconds on high; remove from microwave and immediately remove the cling wrap and place the asparagus under cold running water. This prevents the asparagus from continuing to cook. Two spears will be placed on each plate when serving the soup.