Ingredients:

1 T olive oil

minced onion

3 bunches pencil asparagus, cut into chunks

1 cup thawed, frozen peas 

2 cups chicken or vegetable  broth

2 cups baby spinach

 

Instructions:

1. In large pot, saute onion with salt and pepper to soften

2. Add the asparagus to the pot until they begin to soften, about 3 minutes.

3. Add the peas and sweat another minute.

4. Deglaze with broth and add 2-3  cups water

5. Continue simmering until asparagus is crisp-tender, 

6. Remove from the heat and let cool slightly

7. Puree the soup in a blender then add the baby spinach and puree

8. Strain soup back into the pot and simmer until thickened

9. Season with salt and pepper. 

10. Top with croutons and parmesan cheese

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