Sometimes I enjoy a simple supper of soup and salad or soup and a sandwich. 

Since asparagus is in season and plentiful in my garden and inexpensive in grocery stores right now, I like this simple recipe.  It is great with just a grilled cheese sandwich or a spinach salad.

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced
Pinch of crushed red pepper flakes
Kosher salt
1 pound asparagus, trimmed, chopped
4 cups chicken stock
1 cup loosely packed spinach leaves
1/2 cup Half & Half

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes and a pinch of salt. Cook, stirring occasionally until shallots are tender and just beginning to brown, about 3 to 4 minutes. Add chopped asparagus and cook for 1 minute. Stir in broth and  bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. Remove from heat; add spinach.
Carefully transfer to a blender or food processor. Add remaining 2 tablespoons of oil and Half & Half and blend until smooth. Season to taste with salt to taste.
Ladle soup into bowls, drizzle  with oil and serve.


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