Things are beginning to thaw out, and spring vegetables are starting to make their bright and vibrant appearance on grocery store shelves. We’re all excited to start tossing together big salads and firing up the grill, but the fact of the matter is that we still have a few cold days ahead of us. What better way to enjoy the fresh flavors of spring than in a warming and delicious spinach and asparagus soup?
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.