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By Anthony Salemme, contributing chef – for RINewsToday.com
Serves 4 – 6
This soup is a complete meal with the chopped hard-boiled egg as a garnish – it’s packed with protein and a healthy portion of green vegetables
2 pounds asparagus, rinsed, cut into 1” pieces (reserve a few tips for garnish)
6 ounces spinach, rinsed
1 large onion, chopped
2 garlic cloves, minced
½ cup butter
4 cups chicken broth
1 cup heavy cream
salt to taste
1 teaspoon lemon zest
6 hard boiled eggs, peeled chopped (1 for each serving)
Melt butter in saucepan, add onion and garlic, sauté until soft 3-5 minutes.
Add asparagus and spinach to pot and cook 5 minutes longer.
Add chicken broth, bring to a boil, then simmer 15-20 minutes until tender.
Puree with an immersion blender.
Add lemon zest and salt to taste.
Great selection for St. Patrick’s Day!