Asparagus Spinach Soup with Almonds and Goat Cheese - Serves 6
Ingredients
3 tablespoon olive oil
1/2 med onion -- diced
1 garlic clove -- minced
3 tablespoon flour
4 1/2 cup chicken or vegetable stock
3/4 lbs asparagus -- tough lower stems snapped off, spears sliced
1 med russet potato -- peeled and cut into cubes
pinch dried thyme
2 cup loosely packed baby spinach leaves
3 1/2 ounce goat cheese -- pulled into small nuggets
1/3 cup sliced almonds -- lightly toasted (see Note)
salt and white pepper to taste
Instructions
Set the oil in a pot over medium heat. Add onion and garlic and cook 3 minutes. Mix in flour and cook 2 minutes more. While stirring, slowly mix in the stock. Add the asparagus, potato and thyme, and bring to a slow simmer. Simmer 10 minutes, or until the potato is tender. Mix in the spinach and cook until it just wilts, about 1 to 2 minutes. Puree the soup in the pot with an immersion blender, or in a food processor. Return the soup to a simmer; season with salt and pepper. Ladle into bowls, sprinkle on almonds and cheese, and then serve.
Note: To toast almonds, place them in a single layer in a small baking pan. Bake in a 300°F (150°C) oven for 10 minutes, or until lightly toasted.
Recipe Notes
Start Easter dinner with this emerald-green soup topped with almonds and goat cheese.
Exported from A Cook's Books -- Recipe management for Macintosh
The new edition of
Cyberfeasts and Foodstocks
Second Helping
is available
<http://www.cyberfeasts.com/cookbook2.htm>
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