Cream of Spinach and Asparagus Soup serves 4, 2 cup servings 2 large shallots, sliced 4 tablespoons of butter 1 pound of asparagus, 1-inch dice 1/4 cup of flour 3 cups of chicken stock 4 cups of half and half 4 cups of spinach sea salt cracked pepper pancetta, diced and cooked until crispy olive oil In a sauce pan, cook shallot in butter on medium for 2-3 minutes. Add asparagus and cook for 4-5 minutes until it begins to soften. Add flour and cook for 1-2 minutes until it is hot and bubbly. Add chicken stock and half-and-half. Stir until smooth. Bring to a simmer then add spinach. Season to taste. Serve topped with crispy pancetta and drizzled with olive oil.
This recipe is part of my Bunny Baby Shower : Bunny Baby Shower Table Setting Homemade Herbed Ricotta on Toasted Garlic Baguette Cream of Asparagus & Spinach Soup Coconut Cupcakes