Asparagus & Spinach soup:
Put a regular sized carton (900mL) of beef, chicken or veggie stock in a pot; put it on high and throw in:
- 5-6 peeled, crushed garlic cloves
- 1 medium sized red onion
- 1 good sized bunch of asparagus
- 1 tbsp of Thyme
- 1 tsp of cayenne pepper
- 1 tsp of black pepper
After all these ingredients have been boiling for about 15-20 mins (when the asparagus is soft), start putting in handfuls of fresh baby spinach. With each handful, use a spoon to push the spinach into the boiling broth. I get my spinach from Sobeys – they sell baby spinach in two different sizes of rectangular plastic packages – I usually use an entire large one.
Once your all your spinach is in the soup, blend it up using a regular blender (careful though, if you put the lid on really tight it'll blow off when you hit blend due to the heat of the soup) or a hand held wand blender.
Add 4 tbsp of sour cream & blend again until the soup is completely smooth.
Salt to taste (using sea salt, not iodized salt) & serve with a dash of paprika on the top!
