Crisp asparagus is combined with flavorful garlic, leeks, and lightly wilted spinach all swimming in a creamy soup base that is guaranteed to make your taste buds dance.
This soup is the perfect accompaniment to a dinner party menu or even a light lunch when paired with tea sandwiches or a salad. If you’re interested in keeping it vegetarian, skip the pancetta and top the soup with some fresh grated parmesan and cracked pepper.
Cream of Spinach and Asparagus Soup
- 2 tablespoons butter
- 1 medium leek, halved and chopped (white & light green parts only)
- 3 cloves of garlic, minced
- 1/2 pound asparagus, cut into 2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1 1/2 cups vegetable (or chicken) broth
- 2 cups loosely packed baby spinach
- 2 cups heavy cream
- Pancetta, diced
In a medium sized thick-bottomed pan, place pancetta over high heat and cook until crispy, 1 to 2 minutes. Remove from pan and set aside.
In the same pan melt the butter over medium high heat. Add the leeks and garlic and cook for 1 to 2 minutes, or until the garlic becomes fragrant. Add the asparagus and cook for another minute.
Stir in the salt, pepper, and flour and cook while stirring for 2 to 3 minutes or until the flour browns slightly.
Add wine and stock and stir well to combine. Cook for 2 more minutes before adding spinach and stir well until spinach has begun to wilt.
Reduce heat and stir in cream until smooth. Cook until thickened, about 2 minutes, and remove from heat.
Serve topped with black pepper and pancetta.