Spinach and Asparagus Cream Soup

It’s asparagus season again! There are many ways to cook green asparagus, and some people prefer it grilled or baked with a sauce. I also enjoyed the grilled one with a little salt on it, as I find it delicious. But today I wanted something different, so I made a cream soup, spinach and asparagus cream soup.

Shopping day

Doing the grocery the other days, I saw a lovely good-looking green asparagus. The color was vivid, and it was looking pretty fresh. Also, the price was excellent, so I could not leave it in the store. I found that in Germany, as they are huge fans of Asparagus, you can get high-quality ones at reasonable prices relatively easily.

As I continued my mission to get groceries, I started to think about how I can cook them now. In the past, I bake it by adding some salt pepper and a drop of olive oil. It was nice, but I find that my wife is not a fan of it, so I had to develop something different if I didn’t want to eat all of it by myself.

The last time when I had green asparagus, I just grilled it. Just place it near the steak with some salt and pepper, and it’s delicious and full of flavor. Nevertheless, as I tried this last time, something different was necessary.

Looking around and asking myself what I should cook, I saw some nice-looking spinach. So the idea pops up, I will make a spinach and asparagus cream soup.

Making an asparagus cream soup

The idea’s simple. Boil everything, add to a blender, and blend until smooth and pleasant. In practice, it’s a little different but still easy enough, so don’t be scared of it. The thing is that you have to boil the asparagus and blanch the spinach.

I cut and throw away the asparagus stems and boil them for a maximum of 5 minutes until it becomes soft. Place it in cold water (even with ice if possible) to preserve the lovely green color.
I blanch the spinach by adding it to boiling water for 60 seconds. Then I mixed all ingredients in a blender, with cream and water left from the spinach. I also added some salt and pepper; here, you can become creative and add any spices. Blend it until it becomes a smooth cream.
I put the soup in two bowls, and I sprinkled some sumac on top of it. For us, it was delicious, so I hope you will enjoy it!

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Spinach and Asparagus Cream Soup

Yield: 2

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Ever tasted spinach and asparagus cream soup? You should, it's all the goodness of spring in one bowl. Add some garlic and you have the perfect quarantine lunch, not to mention the vitamins that all the ingredients have..

With just 3 ingredients and some spices, you get the ideal green cream soup, hearty and salty. Serve it with sumac if you prefer your soups to have a little sourness to them. Also, you can serve this spinach and asparagus cream soup with croutons or some nice diet bread that nobody wants to eat. With the soup they were delicious.

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Ingredients

• 200 g Green asparagus stems (aprox. 10 stems)
• 300 g Spinach leaves (10 cups)
• 150 ml Cooking cream ( 1 and 1/2 cups)
• salt, pepper and garlic to taste

Instructions

Boil the asparagus

1. Wash and cut the asparagus stems in half. Place them in a saucepan and cover them with water.
2. Place the pan on the stove and bring the asparagus to a boil. Boil it for a maximum of 5 minutes until it becomes soft.
3. Remove the asparagus from the hot water and place it in cold water, so that it remains green.

Blanch the spinach

1. If you use fresh spinach for this recipe you have to blanch it. It sounds complicated but it actually is really simple. Bring a big pot filled with water to boil.
2. Add one big hand of fresh spinach leave and submerge them in the water using some kitchen thongs. Mix it a little so that all the leaves are submerged.
3. After 60 seconds remove them from the boiling water and let some cold water run on them. If you have ice, you can place it directly in water with ice.
4. Proceed in the exact same way until you finish all the spinach leaves.

Prepare the cream soup

1. Add the asparagus, the spinach leaves, and the cooking cream in a blender.
2. Blend until you get a smooth consistency, adding salt, pepper, powder garlic.
3. Serve the cream soup with sumac if you like it and with croutons.
4. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 319Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 86mgSodium: 431mgCarbohydrates: 13gFiber: 6gSugar: 4gProtein: 9g

Nutrition information is automatically calculated and it's not always accurate.

Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!