My Favorite Asparagus and Spinach Soup

Name: My Favorite Asparagus and Spinach Soup
Total time: 2100 s
Yield: 4 people
Cuisine: American
Ingredients: 1/2 pound asparagus; 1 pound spinach; 1 onion; 2/3 cup heavy cream; 2 tbsp olive oil; 5 cups water; 1 tsp salt; 1 dash pepper

Laura Bais @juliescafebakery

This soup with asparagus and spinach is quite light as it doesn’t have heavy ingredients, it’s not thick, and it’s also delicious. The proof is that my nephew emptied a full bowl of it! It is quite easy to make, and it is a perfect idea for a green appetizer. 🥰✨

Laura Bais @juliescafebakery

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Ingredients

35 minutes

4 people

1/2 poundasparagus
1 poundspinach
1onion
2/3 cupheavy cream
2 tbspolive oil
5 cupswater
1 tspsalt
1 dashpepper

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Steps

35 minutes

1

Begin by boiling 1.2 liters (5 cups) of water.
2

While waiting for the water to boil, we’ll wash and chop the vegetables. First, we’ll sauté the onion in hot oil until it turns brown around the edges.
3

Then, we’ll add the chopped asparagus and a pinch of salt, and sauté everything for around 5 minutes over medium-high heat.
4

Next, we’ll add the spinach and pour in hot water. We won’t completely submerge the spinach, as it will soften and lose volume during cooking. We’ll just stir it around a bit to cook it evenly. It’s important not to add too much water, as we don’t want a watery soup.
5

After cooking everything together for 15 minutes with a pinch of pepper and 1 teaspoon of salt, we’ll turn off the heat and add heavy cream.
6

We’ll then use a blender (such as a stand blender, food processor, or immersion blender) to blend the soup until it’s creamy and smooth.
7

To store this soup, let it cool to room temperature, place it in an airtight container, and refrigerate for up to 3-4 days.