Asparagus Summer Soup
Vegetable, not chicken stock Half and half rather than heavy cream
There is nothing like the blended flavors of spinach with fresh asparagus. It is beyond a delicious mouthful. I substituted with frozen peas. I also added the "Roux" (butter and flour mix) BEFORE using the immersion blender. This produced a beautiful smooth broth. For the sake of calories, I used FAT FREE 1/2 & 1/2.... still got the same texture. My roux was made with a fraction of the butter, a bit of chicken broth, and wonder flour. The peas are thrown in LAST - while still frozen, don't even cook them! Added the fresh tips of asparagus UNCOOKED as garnish. I would also recommend using a deep soup pot for this recipe instead of a dutch oven. When I used my blender, the dutch oven sides were too low, and it splatted on my cook top, and little bits landed on my hand holding it. So, USE a SOUP POT or STOCK pot. Bonus! I discovered it is JUST AS GREAT HOT as it is COLD! Extremely versatile recipe!