Recently I made a very easy and healthy spinach and asparagus soup that a friend really enjoyed. She suggested that I post it to my blog…so here it is.
- 4 cups of low sodium chicken broth
- 4 large celery stalks, chopped
- 1 large container of fresh baby spinach
- 1 bunch of fresh asparagus
- Salt and pepper
Add 4 cups of low sodium chicken broth to a pot and add the chopped celery. Bring the broth and celery to a boil and cook for 5 minutes. Add the spinach to the broth and cook for 5 minutes. Turn off the heat and scoop out ½ the asparagus onto a cutting board. Chop the asparagus into ½ inch segments and set it aside. Place all of the baby spinach into the pot containing the hot broth and cover for 5 minutes to allow the spinach to wilt. Blend the soup with a food processor or blender until smooth. Return the soup to a pot and add the remaining asparagus segments. Add pepper and salt to taste.
Serve hot with delicious crusty bread and extra old cheese.
Bonne Appetite.
