Sometimes I find myself with food in the fridge that I had every intention of making, yet I forgot completely about. I came into that problem recently with some asparagus. The asparagus was in desperate need of attention and needed to be used immediately. But I couldn’t stomach the idea of eating that much asparagus in one setting. So, I set out to find a good soup recipe that I could just puree the asparagus and eat it that way.
I found this recipe by Guy Fieri. I basically did the same recipe but skipped the parmesan breadcrumbs and garnishes. I also had to shrink the recipe down as I only had one bunch of asparagus. See below…
1 tbsp olive oil
1 shallot, minced
Kosher salt and freshly cracked black pepper
1 bunches asparagus
1 cup peas (fresh or frozen)
1/4 cup dry white wine
2 cups lightly packed baby spinach
3 cups water
Heat up a dutch oven with olive oil. Add in shallot and cook for 1 minute, don’t brown. Salt & pepper a little. Add in trimmed asparagus that have been into smaller pieces, about 1 inch long. Cook 3 minutes. Add in peas and cook another minute. Deglaze dutch oven with white wine for one minute. Pour in water and bring to a simmer for 10 minutes. Puree soup mixture in a blender with the spinach added. Strain the soup back into the pot and bring back to a boil for 5 minutes.
I served this soup with a drizzle of good olive oil over it, fresh cracked pepper and shredded parmesan.
It was easy and awesome! Especially if you want a ton of veggies in one bite!