Asparagus is the star of this bright flavorful soup.
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1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 large (1 cup) onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon finely chopped fresh garlic
1 pound (2 1/2 cups) asparagus, trimmed, cut into quarters
2 cups chicken broth
2 cups baby spinach
Shaved asparagus, if desired
Melt Butter with Olive Oil & Sea Salt in large saucepan over medium heat. Add onion, salt, pepper and cayenne; cook 5 minutes or until onion is softened. Add garlic; cook 1 minute. Add asparagus; cook 5 minutes or until crisply tender.
Add chicken broth; cook over medium heat until mixture just comes to a boil. Remove from heat; stir in spinach until wilted.
Puree soup using immersion blender or 5-cup blender.
Divide mixture among 4 soup bowls. Top with shaved asparagus, if desired.
Soup can be served topped with a poached egg.
Entertaining for Easter dinner? You’ve come to the right place. From starters to dessert, these Easter dishes will delight your guests and bring bright new flavors to the table.