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  • Writer's pictureMary Ann



3 tablespoons olive oil 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces  2 stalks celery, chopped  1 large onion, chopped  8 cups vegetable stock  1 bay leaf  1 cup heavy cream  Kosher salt and freshly ground black pepper  2 cups fresh baby spinach 


Special equipment: a large stockpot and blender

In a large stockpot, heat the oil over medium heat until simmering. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.

Add the cream and simmer for another 10 minutes. Remove and discard the bay leaf. Season with salt and pepper to taste.

Add the spinach to the soup and let wilt for about 1 minute.

When using a blender let the hot liquid cool for five minutes or so, then transfer it to the blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a bowl and then do the other half.

Alternatively, use an immersion blender and puree in the pot.

Stir well and serve hot.

Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood © Clarkson Potter 2015.


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