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Thursday, March 8, 2012

Cream of Spinach and Asparagus Soup


 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.


7 comments:

  1. My friend made this for me, after which I demanded she link me to the recipe. Delicious. No. Superb. No. Brilliant. No..... all of those.

    ReplyDelete
  2. This soup is just gorgeous simplicity, as are the photos. Thank you so very much....

    ReplyDelete
  3. Oh this I have to try, I love cream of asparagus soup and hubby doesn't, but this recipe with spinach and pancetta he will enjoy. Thanks, have saved for another day.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

    ReplyDelete
  4. Debs - Yes! My trick to get Mike to like things is always bacon : )

    ReplyDelete
  5. Wow, this includes everything that I like, especially the pancetta! I know it's getting warmer here in LA but I'll still be sure to make this in the coming weeks. Thanks for an awesome recipe!

    ReplyDelete
  6. I just made this for my in-laws, as they are staying with us for the weekend. They don't eat pork, so I used turkey bacon instead of pancetta, and it turned out fine. This was simple to make and tasted great. I would love the flavor even more with garlic, so next time, I will add minced garlic in with the shallots. Thanks so much for sharing this! Found it on Pinterest :)

    ReplyDelete
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