Stashcook: Meal Planner & Recipe Keeper

Creamy Asparagus and Spinach Soup with Seared Chicken Recipe

Name: Creamy Asparagus and Spinach Soup with Seared Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium bunches asparagus; 200 g baby spinach; 700 g chicken breasts, boneless skinless; 850 ml chicken or vegetable broth; 6 cloves garlic; 1 cup cherry tomatoes; 3 shallots; 1 tbsp balsamic vinegar; 1/4 tsp black pepper; 2 tbsp butter, unsalted; 2 tbsp extra virgin olive oil; 1/2 tsp salt; 1/2 cup heavy cream; 1 tsp lemon juice

Stashcook

This is a warm, creamy soup made with fresh asparagus and spinach. It has pieces of seared chicken on top. The soup is green and smooth. It's good for a cozy dinner and is full of healthy veggies.

Ingredients

2 medium bunches asparagus

200 g baby spinach

700 g chicken breasts, boneless skinless

850 ml chicken or vegetable broth

6 cloves garlic

1 cup cherry tomatoes

3 shallots

1 tbsp balsamic vinegar

1/4 tsp black pepper

2 tbsp butter, unsalted

2 tbsp extra virgin olive oil

1/2 tsp salt

1/2 cup heavy cream

1 tsp lemon juice

Method

Wash the asparagus and snap off the tough ends. Cut off the tips and set aside. Chop the stalks into 1-inch pieces.

Peel and thinly slice the shallots. Mince 4 cloves of garlic.

In a large pot over medium heat, melt 1 tablespoon of butter. Add the asparagus stalks, shallots, and minced garlic. Season with 1/4 teaspoon of salt and a pinch of black pepper. Cook until softened, about 6 minutes.

Rinse and dry the baby spinach. Add to the pot with the asparagus mixture.

Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Meanwhile, heat a skillet over medium heat. Add 1 tablespoon of olive oil.

Season the chicken breasts with the remaining salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 5-6 minutes per side. Transfer to a cutting board and let rest.

Using an immersion blender, puree the soup until smooth. Stir in the heavy cream and lemon juice, and keep warm.

In the same skillet, add the remaining tablespoon of butter and 2 cloves of minced garlic. Cook until fragrant, about 30 seconds.

Add the cherry tomatoes and balsamic vinegar. Cook until the tomatoes start to burst, about 5 minutes.

Slice the rested chicken into strips.

To serve, ladle the soup into bowls. Top with asparagus tips, seared chicken strips, and garlicky cherry tomatoes.

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