Recipe

Ingredients

2 Tbsp olive oil

4 Tbsp butter

1 tsp black pepper

salt to taste

1 tspn thyme

6 cloves garlic

1 large onion

1 bunch of fresh asparagus

1/2 bag frozen peas

1 full bag of fresh spinach

1 cup cream

4 cups vegetable or chicken broth

Directions

 

1. in large sauce pan melt butter and olive oil

2. saute chopped whole onion and with six chopped garlic cloves until onions soft

3. chop fibrous ends off asparagus and discard

4. chop remaining asparagus into 1/2 inch pieces

5. add asparagus, peas to sauce pan with black pepper, thyme, and salt

6. add vegetable or chicken broth

7. bring to boil, simmer while covered

8. cook until vegetables are soft

9. add fresh spinach in handfuls

10. scoop into blender filling pitcher halfway, place dishcloth on top to prevent hot liquid from spraying out while puree mix until all is pureed

11. pour pureed mix back in sauce pan, reheat at low flame, simmer and reheat

12. pour in heavy cream and mix fully blended mixture, remove from stove

Eat hot or cold!!!!!