Green Asparagus and Spinach Cream Soup

• butter↗25g g
• vegetable oil
• asparagus↗350g g

  stems trimmed, woody ends removed, tips kept

• shallot↗3

  thinly sliced

• garlic cloves↗2

  pressed

• spinach↗2

  large handfuls

• vegetable broth↗700ml ml

  (fresh if possible)

• olive oil↗

  for drizzling (optional)

• rye bread↗

  (preferably sourdough), for serving (optional)

Step-by-step instructions

1. 1

   In a large pot melt the butter together with the vegetable oil until foam appears. Sauté the asparagus tips for 2‑3 minutes until they become tender, then remove them and set aside.

2. 2

   Add the sliced shallot, asparagus stems and minced garlic to the pot, simmer for 5‑10 minutes until the vegetables are tender while retaining their bright colour. Add the spinach, pour in the vegetable broth, bring to a boil, then blend the soup with an immersion blender to a smooth creamy consistency.

3. 3

   Season the soup to taste, and if needed thin with hot water to the desired consistency. Ladle the cream soup into bowls, sprinkle each serving with the reserved asparagus tips, drizzle with olive oil and serve with sourdough rye bread or other favourite bread.