This is a recipe for a quick and easy Cream of Spinach and Asparagus Soup with crispy panchetta on top. It’s perfectly decadent and a great starter.
So this recipe is one that I actually used for Valentine’s Day dinner this year however I think it is the perfect recipe to add to my Dinner 4 One series. If you are looking for a recipe for two simply double the ingredients.
What I like the most about this dish is that it is so simple, even though it looks complicated. It is a perfect way to use up extra spring vegetables while still being hearty and delicious. I really think that the crispy pancetta on top adds so much more dimension to the dish, by adding not only crunch, but a hint of saltiness.
Cream of Spinach & Asparagus Soup
1 Shallot, Sliced
1 tbs butter
¼ lb Asparagus, Cut into 1 inch pieces
1 tbs flour
1 cup chicken stock
1 cup half & half
1 cup baby spinach
salt & pepper to taste
pancetta diced & cooked crispy
In a sauce pan, cook shallot in butter on medium for 2-3 minutes. Add asparagus and cook for 4-5 minutes until it begins to soften. Add flour and cook for an additional 1-2 minutes. Add chicken stock and half-and-half, stirring until the mixture is well blended. Bring to a simmer, and allow it to thicken, and then add spinach. Add salt & Pepper and served topped with crispy pancetta. And a small drizzle of olive oil.
