Monday, February 28, 2011

Asparagus and Spinach Soup

I've mentioned my love of soup many times on this blog, but I can't crow enough about the financial benefits of soup. Not only can you make large batches that can be frozen for months, but it's also a great way to use up vegetables that are on their way to spoiling. Want to stretch your food budget? Make soup!

I'm a big fan of baby spinach, so when I couldn't decide between making an asparagus or a spinach dish, marrying the two together in a healthy, nutritious soup seemed like the logical compromise.

Asparagus and Spinach Soup

2 cups peeled, diced red potato
3/4 lb. asparagus, diced into 1/4" inch pieces
2 cups baby spinach
1/2 cup chopped onion
2 ribs celery, chopped
4 1/4 cups vegetable broth
1/4 cup freshly grated Parmesan cheese
Fresh black pepper to taste

1. Combine potato, asparagus, onion and celery in a large soup pot, and cover with vegetable broth. Bring to a boil over medium high heat then lower to a simmer and cover for 15 minutes.

2. Turn off heat and add baby spinach to the soup. Cover for two minutes, or until spinach wilts. Blend using a hand blender and stir in Parmesan cheese. Season with black pepper to taste.

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