Ingredients
Units Scale
- 1 bunch fresh asparagus (ends trimmed)
- 1 Tablespoon olive oil
- salt and fresh ground pepper (to taste)
- 2 Tablespoons butter
- 1 small onion (chopped finely)
- 1 clove garlic (minced)
- 8 cups vegetable or chicken broth
- 3 large potatoes (peeled and chopped)
- 2 large carrots (chopped)
- 8-9 oz fresh spinach
- 1 cup half and half
Instructions
- Heat oven to 425 degrees. Roast asparagus for about 10 minutes until nicely browned.
- Set aside. After cooled cut into 1 to 2 inch pieces.
- Melt butter over medium heat in a large saucepan or dutch oven. Add chopped onion and cook until fragrant, translucent and softened. Add garlic. Cook for a minute longer.
- Add chicken or vegetable broth to the pot. Bring to a low boil. Add potatoes and carrots. Turn heat down to simmer and cook for about 15-20 minutes or until potatoes and carrots are tender. Stir in half and half and fresh spinach. Cook just for a few minutes more until heated through.