Creamy Asparagus Soup with Spinach
This beautiful spring asparagus soup is rich and creamy with a lovely texture and so delicious that you can enjoy is hot or cold!
Servings: 4
Calories: 182kcal
Equipment
- Dutch oven or medium-large sauce pot
- Immersion blender, blender or food processor
Ingredients
- 2 tbsp unsalted butter
- 1 onion, chopped
- 1 garlic, minced
- 1¼ lb asparagus, remove wooden ends, cut into 1/2 inch lengths
- 3½ cups chicken stock
- 1 sprig rosemary, roughly chopped
- salt and pepper
- 2 handfuls organic spinach
- 1/2 cup heavy cream (or half and half)
- 1/2 tsp lemon juice
- chopped parsley for garnishing
- crispy bacon for garnishing
- Greek yogurt, sour cream, heavy cream for garnishing
Instructions
- Using a Dutch oven or sauce pot, melt butter over medium heat and add onion. Sauté for about 3-4 minutes until transparent. Stir in garlic and cook until fragrant, about 30 seconds.
- Add asparagus, stock, rosemary, salt and pepper. Bring to a boil then reduce to medium-low heat and simmer for 10-15 minutes with lid on, until the asparagus are tender. For garnishing, remove a few tips halfway through the cooking process. Place in cold ice water to stop them from cooking and maintain it's colour.
- Add spinach and once spinach is softened, blend the soup with immersion blender and puree until completely smooth. Careful to avoid any spatter. Stir in cream and lemon juice. Adjust seasoning at this time.
- Garnish with crispy bacon, asparagus tips, rosemary and parsley. Dollops of Greek yogurt or heavy cream if desired.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 309mg | Potassium: 555mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1300IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 4mg