Who said soup was only for the winter? Not us! We've got a fresh, bright soup, made with seasonal vegetables that is light and flavorful and will have you thinking spring.
Quick AND easy, this soup is so simple, your family and friends won't believe it's homemade. Don't tell them you weren't slaving in the kitchen all day to create this masterpiece for them, just let them praise your culinary skills ... and manage the clean up.
- 1 tablespoon olive oil
- 1 large white onion, diced
- 1/2 tablespoon minced garlic
- 1 pound fresh asparagus, chopped
- 2 cups chopped baby spinach
- 4 cups vegatable broth
- 2 cups heavy cream
- 1 tablespoon lemon juice
- salt and pepper to taste
- grated parmesan cheese for garnish, if desired
Heat oil in a large soup pot over medium-high heat. Add the onions and garlic to the pan and cook until translucent and fragrant. Add the asparagus to the pan and cook until softened. Add in the vegetable broth and lemon juice. Bring to a simmer. Add in the spinach and cook until wilted.
Remove the soup from the heat and carefully puree in small batches. Return pureed batches to the pot and place over medium heat. Whisk in the heavy cream. Season with salt and pepper to taste.
Plate and serve garnished with parmesan cheese, if desired, a green salad and crusty bread. Serves 4 – 6.