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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Asparagus Spinach Soup Recipe

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This recipe for Cream of Asparagus Spinach Soup is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. asparagus trimmed and tips removed & saved
2 Tblsp. margarin
10 green onions, chopped
1 pkg. frozen chopped spinach, thawed and drained
1 - 14 oz. can chicken broth
pinch cloves
3 Tblsp. cornstarch
1 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. pepper
Small container sour cream
Directions:
Directions:
Remove and save the tips, and break off the tough ends. Cut the asparagus into 1 inch pieces, and set aside. Melt margarin in saucepan and saute green onions until translucent. Add asparagus pieces and spinach. Saute 5 minutes. Add chicken broth and cloves. cover and cook over medium heat for 10 minutes. While cooking combine cornstarch and crean until smooth. Add this to the saucepan and heat to boiling. Remove from heat and cool slightly. In a blender or food processor puree until very smooth. May need to be done in two batches. Return to the saucepan and add salt, pepper and 1 to 2 Tblsp. sour cream and reserved tips. Heat over medium for 5 minutes. Serve in soup bowls with a dollop of sour cream on top.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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