Cream of Asparagus Soup

While I enjoy keeping each of these vegetable soups pure to one sole vegetable, on this one, I add raw spinach to the blender – it not only makes it healthier, but adds a deep green color to it that I love.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter and add the olive oil

Step 2

Add the onion and caramelize

Step 3

Add the garlic and mix

Step 4

Add the chopped asparagus. (I usually discard the bottoms since it has too much hairy fiber) If you leave, you'll have to strain it to discard it.

Step 5

Add the Better than Bouillon Chicken base and mix well, then cover and simmer for 30 minutes on low.

Step 6

Cover and simmer for 30 minutes

Step 7

When the asparagus is very soft and has developed its juices, place it all in a blender

Step 8

Add the raw spinach and the milk, and blend on high until pureed

Step 9

Depending on how you like your cream of veggie soup, you can adjust the consistency by adding extra milk, a dab of cream, or a sprig for decor