Asparagus and Spinach Soup

Like many a condiment, the lemon oil you combine at the end of this recipe is what makes this soup sing. Use this technique to drizzle over fish or chicken. I love making big batches of this soup to serve on a cold and lazy night with a large chunk of crust whole grain bread.

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Asparagus and Spinach Soup

9 ounces Fresh spinach leaves
2 Tbsps Salt
20 ounces Asparagus (about two large bunches)
2 Tbsps Olive oil
1 large Yellow onion (or two snmaller)
1 Shallot
4 Garlic cloves, peeled
1 tsp Kosher salt
1/4 tsp Black pepper
1 cup Milk
1/2 cup Creme fraiche or whole milk yogurt
1 Lemon
2 Tbsps Olive oil


  1. Bring 8 cups of water to a boil with 2 Tbsps salt. Once boiling, blanch the spinach for 30 seconds in the water and remove immediately into a separate colander over a bowl.
  2. Cut the asparagus just where the stalks naturally break (try to snap one and see where they go from soft to snappy). Boil these in the spinach water until tender (about 10 minutes).
  3. While the asparagus is cooking, dice the onion and shallot and sweat with olive oil in a large saute pan with the garlic. Once soft, add the asparagus and toss into the onions for 2-3 minutes.
  4. Place the asparagus and spinach in a blender and puree on highest speed for 3-4 minutes. Pour in 1 cup of milk and the crème fraiche along with the juice of half a lemon. Taste and adjust with salt and pepper.
  5. Juice the other half of the lemon with the 2 Tbsps of oil. Garnish the soup with a touch of lemon oil.