04/18/2016 Cream of Asparagus Soup

Cream of Asparagus Soup

Recipe Courtesy of Cindy Schumacher

¼ cup olive oil
1 cup onions
½ cup chopped carrots
½ cup chopped celery
½ tsp. cumin
½ tsp. coriander
4 1/2 cup vegetable or chicken stock
½ pound potatoes peeled and diced
1 sweet potato peeled and diced
1 sprig thyme
1½ lb. asparagus, trim white ends, cut into 1 inch lengths
4 oz. frozen chopped spinach
½ cup heavy cream
½ tsp. grated lemon rind

Heat oil in pan. Add onions, carrots, and celery and saute.
Add cumin and coriander, stir 2 minutes.
Add stock and bring to boil. Turn down to simmer and add potatoes, sweet potato, & thyme.
When potatoes are soft, add asparagus and spinach. Simmer 10 minutes.
Puree soup in blender or food processor and return to soup pot.
Add cream and lemon rind. Bring to boil and turn down to simmer.
Season with salt and pepper. Serve with croutons.