Garlic Cream of Asparagus & Spinach Soup

So some of you have asked how to make this simple, tasty soup.  My 3-year-old says, "Mom, I want the green soup."  When I tell him there is no more, he cries.  Now that is a good soup!

Back to the point, some of you have wondered and I'm here to answer your call.  The soup I make is a variation of Cream of Asparagus.  We are garlic lovers here at my house, so naturally we added tons of that - plus some spinach to boost those Vitamins K & A and antioxidants.  To learn more about the benefits of spinach, check out the World's Healthiest Foods website by clicking here.  If your love for garlic isn't as great as ours, go ahead and use 2 cloves instead of the 4.


Garlic Cream of Asparagus and Spinach Soup
5min prep; 10min cook; ready in 15min
Makes 4-5 cups, serves 4

Ingredients

• 2 T olive oil
• 4 cloves garlic, chopped
• Salt
• 12 asparagus spears, chopped into 1/2" pieces
• 2 C fresh spinach, chopped or torn
• 2 C chicken broth (or 2 C water and 2 tsp bouillon)
• 2/3 C light cream or half-and-half

Directions

1. Saute garlic and asparagus in olive oil over medium heat until tender adding salt to taste.  Add spinach, sprinkle with salt and cook until wilted, about 45 seconds.  Remove from heat and transfer all except 1/3 of the asparagus pieces to a blender.
2. Add chicken broth (or water and bouillon) and blend on high until the mixture is smooth.
3. Cook soup in a pot over medium-high heat until simmering.  Stir in light cream (or half-and-half) and reserved asparagus pieces.  Taste the soup and add salt or pepper if needed, as needed.  Serve immediately.  Goes well with crusty Italian or French bread alongside.