Easy, Low Calorie Asparagus Soup

~Adapted from Yum Sugar Webpage ~

 

Easy, Low Calorie Asparagus Soup

 

Serves 4 ish

 

Ingredients:

1/4 cup extra virgin olive oil

Pinch of crushed red pepper flakes

course salt

1 lb asparagus, trimmed, chopped, tips reserved

4 cups chicken broth

1 cup loosely packed spinach leaves

Optional:  sharp cheese for garnish (I used Havarti)
 

Directions:

1. In a medium saucepan, heat 2 tablespoons oil over medium-high heat.
2. Add chopped asparagus, and cook for 1 minute. Stir in broth, red pepper flakes, and salt and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
3. Meanwhile, prepare an ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.

    4.  Remove from heat; add spinach.

    5.  Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips (and Havarti or some other type of sharp cheese!), and serve immediately.