Going Green…

Creamy Asparagus Soup
By The Gourmet Farm Girl
4 cups fresh asparagus chopped (1 ½ to 2 lb’s) 
(Set aside 5-6 spears for garnish)
3 cups fresh spinach chopped
2- 14 oz cans chicken broth
½ cup white wine
1 small onion chopped
2-3 cloves garlic minced
4 Tablespoons butter
3 Tablespoons extra virgin olive oil
1 cup half and half or heavy cream
2 Tablespoons corn starch
2 ounces cold water
Salt and pepper to taste
In a heavy stock pot on medium heat melt the butter and oil together; sauté the onions and garlic till fragrant; 2-3 minutes. Add chicken broth, wine and chopped asparagus; simmer for 20-30 minutes till the asparagus is soft. Salt and pepper to taste
Transfer to the large bowl of a food processor; puree till smooth and gradually add the chopped spinach; this will give it the green color; puree till blended.
Return to stock pot and reheat; add the half-n-half or cream and let simmer for 4-5 minutes; stir together the cornstarch and cold water; add to the soup to thicken; heat till hot and serve
Garnish with red or green onions, bacon bits and a few spears of fresh asparagus
Serves 4-6