Asparagus Soup

• 1/4 cup olive oil
• 1 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 4 1/2 cups vegetable or chicken stock
• 1/2 pound potatoes, peeled and diced
• 1 sprig fresh thyme
• 1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
• 4 ounces frozen chopped spinach
• 1/2 cup heavy cream
• 1/2 teaspoon grated lemon rind
• Salt
• 1 teaspoon white pepper
• Toasted croutons, for garnish, if desired

1. Heat the oil in heavy bottomed soup pot.
2. Add the onions, carrots, and celery and saute until the onions are translucent.
3. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes.
4. Add the stock and bring to boil.
5. Turn down to simmer, and add the diced potatoes and thyme.
6. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green.
7. Puree soup in a blender or food processor and return to the soup pot.
8. Add cream and lemon rind, bring to a boil, and then turn down to a simmer.
9. Season with salt and pepper and serve with toasted croutons, if desired
10. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

olive oil, onions, carrots, celery, ground cumin, ground coriander seed, vegetable, potatoes, thyme, lengths, spinach, heavy cream, lemon rind, salt, white pepper, croutons

Taken from www.foodnetwork.com/recipes/asparagus-soup-recipe.html (may not work)