Cream of Spinach & Asparagus Soup

April 02, 2013

What I like the most about this dish is that it is so simple, even though it looks complicated. It is a perfect way to use up extra spring vegetables while still being hearty and delicious. I really think that the crispy pancetta on top adds so much more dimension to the dish, by adding not only crunch, but a hint of saltiness

1 Shallot, Sliced
1 tbs butter
¼ lb Asparagus, Cut into 1 inch pieces
1 tbs flour
1 cup chicken stock
1 cup half & half
1 cup baby spinach
salt & pepper to taste
pancetta diced & cooked crispy

In a sauce pan, cook shallot in butter on medium for 2-3 minutes. Add asparagus and cook for 4-5 minutes until it begins to soften. Add flour and cook for an additional 1-2 minutes. Add chicken stock and...
See the full directions on my site

Nutritions

Calories
542

Sodium
469mg
19% DV

Fat
39g
61% DV

Protein
15g
30% DV

Carbs
26g
9% DV

Fiber
5g
23% DV