This silky soup is a cinch to pull together and can be served as a light lunch or a starter. Lightly whipped cream makes a smooth and airy garnish. To keep it from melting into the soup too quickly, serve it in a small bowl and have your guests spoon it onto their soup just before digging in. If you can't find fresh peas, substitute with frozen, adding them to the soup along with the spinach. Cost: $2.60 per serving
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 8 servings
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook garlic, stirring, until fragrant, about 30 seconds. Add asparagus and peas; cook, stirring, until asparagus is tender-crisp, about 4 minutes.Stir in broth, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until asparagus and peas are tender, 3 to 5 minutes. Stir in spinach; cook until wilted, about 1 minute.
Working in batches, pur?e soup in blender until smooth, about 1 minute. (Make-ahead: Let cool slightly; refrigerate in airtight container for up to 2 days. Reheat in saucepan over medium heat, stirring often, until heated through, about 8 minutes.) Return soup to pan.
In bowl, beat cream until thickened. Stir half of the cream and the lemon juice into soup until no streaks remain. Ladle soup into serving bowls; spoon remaining cream over top.
Tip from The Test Kitchen: Choose thick stalks of asparagus for the best flavour and texture, and pur?e the soup in batches for a silky-smooth finish.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 733 mg
- Sugars 4 g
- Protein 5 g
- Calories 166.0
- Total fat 12 g
- Potassium 421 mg
- Cholesterol 38 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
%RDI
- Iron 13.0
- Folate 67.0
- Calcium 7.0
- Vitamin A 39.0
- Vitamin C 28.0
