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.

Upcoming Events

28 May 2018
09:00AM - 05:00PM
Memorial Day Program
02 Jun 2018
10:00AM - 05:00PM
Veterans Memorial Park
02 Jun 2018
05:30PM - 08:00PM
Melanie Varner Dance
02 Jun 2018
07:00PM - 10:00PM
County Line Band

Like The Clarion on FB!

© The Clarion - 2018

Designed and maintained by Aldrich Publishing, LLC.
All rights reserved. All articles, photographs and other content are property of The Clarion Newspaper. Do not reproduce or copy without permission. 

Close