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
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