Description
A perfect way to use up excess asparagus.
Ingredients
Scale
- ¾ cup packed spinach leaves
- 4 oz pancetta, cut into ¼ inch dice
- 1 tbsp unsalted butter
- 1 small yellow onion, chopped
- 4 cups (1 qt) low-sodium chicken or vegetable stock
- 1 lb asparagus, tips set aside, the rest cut into 1-inch lengths
- ¼ cup crème fraiche
Instructions
- Bring a small saucepan of water to a boil over high heat. Place the spinach in a strainer and dunk it into the water for about 10 seconds. Remove and run cold water over the spinach to set the color. Drain on a paper towel.
- Fry the pancetta in a medium saucepan over medium heat several minutes, until brown and crisp. Scoop out the bits of pancetta with a slotted spoon and transfer to another paper towel. Add the oil to the pan and heat through. Stir in the leek and asparagus, and sauté until beginning to soften, about 5 minutes. Pour in the stock and simmer until the asparagus is very tender. Stir in the crème fraiche and reserved spinach mixture. Puree with an immersion blender. Alternatively, pour the soup into a blender and puree, then return the soup to the pan to warm it through.
- Spoon the soup into bowls. Scatter the pancetta equally over each bowl, along with the asparagus tips. Serve right away.