AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
 3 pounds green asparagus tough ends trimmed
 6 small shallots, chopped (about 3/4 cup)
 4 cloves garlic
 4 tablespoons olive oil
 10 cups vegetable broth
 1 cup raw cashews
 1 teaspoon fresh lemon juice or to taste
 4 cups baby spinach packed
Prepare:
1

Cut asparagus into 1" pieces.

2

Chop shallots.

3

Chop garlic.

Make:
4

In a large soup pot, sauté shallots and garlic in olive oil over medium heat until soft and fragrant.

5

Add asparagus and stir to coat.

6

Add broth and cashews, bring to a boil, then reduce heat and simmer for 15 minutes.

7

Stir in spinach and lemon juice.

8

Purée soup in batches until smooth and creamy, adding more broth if needed.

9

Season with salt and pepper and serve.

Ingredients

 3 pounds green asparagus tough ends trimmed
 6 small shallots, chopped (about 3/4 cup)
 4 cloves garlic
 4 tablespoons olive oil
 10 cups vegetable broth
 1 cup raw cashews
 1 teaspoon fresh lemon juice or to taste
 4 cups baby spinach packed

Directions

Prepare:
1

Cut asparagus into 1" pieces.

2

Chop shallots.

3

Chop garlic.

Make:
4

In a large soup pot, sauté shallots and garlic in olive oil over medium heat until soft and fragrant.

5

Add asparagus and stir to coat.

6

Add broth and cashews, bring to a boil, then reduce heat and simmer for 15 minutes.

7

Stir in spinach and lemon juice.

8

Purée soup in batches until smooth and creamy, adding more broth if needed.

9

Season with salt and pepper and serve.

Cream of Asparagus and Spinach Soup