Asparagus And Spinach Soup With Chives Recipes

Steps:

• Place the asparagus in a medium saucepan and cover with the broth. Heat to boiling over high heat; reduce and simmer, uncovered, for 3 minutes. Remove the asparagus from the broth. Let the asparagus cool, then cut off the tips and set aside. Coarsely chop the stems and set aside. Add the spinach to the chicken stock or broth and cook 3 minutes. Remove with a slotted spoon, and when it's cool enough to handle, coarsely chop into slender strips; reserve the broth. Melt the butter in a 2-quart saucepan over low heat. Add the chives and saute until wilted. Stir in the asparagus stems, cooked spinach, and cloves. Cook over low heat for 5 to 7 minutes,or until the asparagus is tender; add the reserved broth. Place the cornstarch in a small bowl. Slowly whisk in the cream until the mixture is smooth. Whisk this into the broth and vegetable mixture, then heat to boiling, reduce the heat and simmer gently until the mixture thickens; remove from the heat. Cool the mixture slightly and puree it in a blender or food processor in 2 batches (be careful; hot liquid will expand). Return puree to the saucepan; reheat over low heat. Season with salt and white pepper and stir in the asparagus tips. To serve, ladle the soup into each bowl and garnish each with a dab of sour cream and a chives stem.

Steps:

• In a large saucepan, sweat the pancetta with the olive oil until crispy and fully rendered, 5 minutes. Remove the pancetta from the pan and set aside. Add the onions, shallots and garlic. Lightly season with salt and pepper. Once the aromatics are soft, about 5 minutes, add the stock, bread and tarragon. Bring the mixture to a boil and add the asparagus and spinach. Simmer until the asparagus is tender, about 15 minutes.
• Transfer the contents to a blender, and make sure you've added enough stock to achieve the desired consistency. Blend the soup and season with the lemon juice. Adjust the salt and pepper as necessary. If available, strain through a fine mesh strainer. This soup can be served hot or chilled.
• Serve with the crispy pancetta, chopped chives and a dollop of creme fraiche. If serving cold, additional chicken stock may be necessary to make sure the consistency is correct.

Steps:

• Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.
• Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.
• Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
• Puree soup with an immersion blender until very smooth.
• Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
• Whisk flour mixture into the pureed soup until smooth and blended. Season soup with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer until tender, about 5 minutes.
• Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.