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.
That looks so good JC! Hope all is well. Just saw you are co-hosting the hop, awesome!
Stopped by from I Love My Post! 🙂 Following!
xoxo,
Gayle | Grace for Gayle
Found you on MTMmixer and newest follower (100th). Would like to invite you to our Foodie Friends Friday Linky Party..Hope to see you and feel free to link up to 3 recipes that you have made.
Link: http://marlys-thisandthat.blogspot.com/2013/02/foodie-friends-friday-don-tomas-coffee.html