Courtesy of Chris Cirkus, Market Manager, West Windsor Farmers Market
Ingredients
SERVINGS: 5 minute prep time; 20 minute cook time
- 1 tablespoon olive oil
- ¾ pound asparagus, chopped (woody ends removed)
- 3 shallots, finely sliced
- 2 cloves garlic, finely chopped
- 2 large handfuls baby spinach (about 2 cups)
- 2-2½ cups vegetable broth or chicken stock
- 1 teaspoon salt
- ¼ teaspoon pepper
- Optional: Scallions, sliced
Preparation
Heat oil in a saucepan on medium heat. Add the asparagus, shallots, and garlic and cook for about 5-10 minutes, until they begin to soften, being careful not to burn. Add the spinach and stir to combine. Add the broth/stock and bring to a boil.
Either transfer to a blender to purée or use an immersion blender directly in the pan. Season with salt and pepper and add a little water if you need to thin the soup. Sprinkle with scallions and salt and pepper, to taste.
