Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
(Soup)
1 c chopped onion, yellow or sweet
2 large garlic cloves, roughly chopped
1 tbsp olive oil
12 oz frozen asparagus, steamed (2 c chopped)*
4 c fresh baby spinach*
1 small lemon, zested
2-3 c vegetable stock*
1 tbsp chives, chopped
1 tbsp dill, chopped
2 tbsp Italian parsley, chopped
¼ c heavy cream
Salt and pepper
(Garnish)
Italian parsley, chives, dill, heavy cream*
(Toasts)
Bread of choice
Ricotta, whole milk
Lemon zest
Sliced radish
Chopped chives
Sea salt
Directions
In a large pot over medium heat add 1 tbsp of olive oil and the chopped onion; cook for 5 minutes, stirring frequently. Then turn the heat to low and add the garlic; cook another 2-3 minutes, stirring frequently. Next, add the broth and bring to a simmer. Then add the spinach and wilt down. Once the spinach has wilted, add the asparagus, all of the herbs, heavy cream, and lemon zest. Turn the heat off and blend the soup, using either a standard blender or an immersion blender. Salt and pepper to taste. Garnish the soup with heavy cream, chives, dill, and parsley.
To make the toasts-In a bowl add full-fat ricotta and whisk by hand until smooth, add lemon zest to taste*. Spread the whipped ricotta on a piece of bread, then top with sliced radish, chopped
chives, and a sprinkle of sea salt.
Tips
*I wrote this recipe using frozen asparagus, so this soup can be made year-round. I used a 12oz bag that could be steamed in the microwave. If using fresh, steam before adding to the soup.
*I used a blend of spinach and arugula which I highly recommend. Regular baby spinach can be substituted.
*I used roughly 2 ½ cups of stock. This is a personal preference, depending on how thick or thin you want the soup.
*For the garnish (heavy cream), I slightly whipped the heavy cream by hand just to thicken it up a little for a fuller texture.
*I used whole wheat seeded bread for this recipe.
*For the whipped ricotta, I like ½ tsp of lemon zest per 1 c of ricotta.
*Soup serves 2 if used for a meal.