Chilled Asparagus Spinach Soup


    Chilled Asparagus Spinach Soup

    Paired with ArborBrook MLH Klipsun Vineyard Sauvignon Blanc

    Serves 4

    In the summer there is no better match for a warm day on the deck than a glass of crisp Sauvignon Blanc and this chilled soup. To make the soup vegan use vegetable broth instead of chicken broth and omit the Crème Fraiche for a drizzle of basil infused olive oil

    2 pounds asparagus cut into 1” pieces

    2 medium sweet onions diced

    Sea salt

    White pepper

    Olive oil

    1-2 garlic cloves diced

    ¼ teaspoon dried thyme

    ¼ teaspoon coriander powder

    3 cups chicken stock or vegetable broth

    8oz bag fresh spinach

    Crème Fraiche for topping (optional) or a drizzle of basil infused olive oil

     In a large pot sauté the cut asparagus, diced onions, salt, and pepper in a couple tablespoons of olive oil over medium heat for 10-15 minutes. Stir frequently to keep the onions from browning and cook till asparagus is tender. Toss in the garlic, thyme, and coriander and stir a minute or so until fragrant. Pour in the broth and bring to a soft boil and then add the spinach, stir and boil for 3-4 minutes till the spinach is bright green.

    Remove from heat and let cool before pouring into a blender in batches to puree till smooth.  If you have a submersion blender you can use that to puree the soup as well.

    Cover and chill to ready to serve. The soup will hold up if you want to make it in the morning. Pour into a bowl and top with Crème Fraiche or a drizzle of basil infused olive oil. 

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