Healthy Asparagus and Spinach Soup

Todd and Sheri Hall from Duerden's Appliance and Mattress joined Midday with a great recipe perfect for asparagus season! One key item needed for this recipe is the Wolf Gourment Blender. Duerden's has six live kitchen, and encourages customers to try out their own recipes on the appliances. 
Asparagus and Spinach Soup
1 pound asparagus
1 TBS. olive oil
1 cup chopped onion
1/2 cup chopped celery
1/4 cup long grain white rice
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 cups vegetable broth
1 cup water
1 cup chopped fresh spinach
1/2 cup grated romano cheese
Hot sauce (optional)
Cut off 1 inch from the end of each asparagus spear. Peel bottom of stems to remove tough parts and chop into pieces.
Heat oil in a pot over medium heat and add onion, celery and asparagus pieces. Cook about 5 minutes until softened. Add rice, seasoning, salt and pepper and stir to coat rice with oil. Stir in broth and water. Bring to a boil and then reduce to a simmer and cover pan. Cook for 15 minutes or until rice is tender.
Pour soup into a blender and blend until smooth. Return to saucepan and bring to a simmer. And chopped spinach and cook until spinach wilts, 2-3 minutes.Turn off the heat and stir in cheese.
This segment contains sponsored content. 

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