Asparagus And Spinach Soup

• 2 Tablespoons Unsalted Butter, Divided
• 400 grams Asparagus, Stalks Cut Into Discs, Spears Reserved
• 2 whole Shallots, Roughly Chopped
• 3 cloves Garlic, Roughly Chopped
• 1 whole Leek, Root And Top Removed And Cut Into Discs
• 50 grams Spinach
• 10 grams Parsley
• 700 milliliters Vegetable Stock
• 1/4 whole Lemon, Juice Only

1. Place a large saucepan on a medium heat and add half of the butter. Throw in asparagus spears and fry for a couple of minutes, until they go a deep green, then remove and reserve for garnish.
2. Add remaining butter to the saucepan and fry shallots for around 2 minutes. Add garlic, leek, and sliced asparagus and fry for another 15 minutes, stirring regularly.
3. Add spinach and parsley and stir well until wilted. Add vegetable stock and bring to a boil. Turn heat down and simmer for around 5 minutes.
4. Blend soup until smooth. Squeeze in lemon juice and season to taste.
5. When serving in bowls, top with fried asparagus spears.

unsalted butter, discs, shallots, garlic, discs, spinach, parsley, milliliters, ubc

Taken from tastykitchen.com/recipes/soups/asparagus-and-spinach-soup/ (may not work)