I woke up with a sudden craving for Mormor’s asparagus and spinach soup. It was one she had made for years: so creamy(but there's no cream in it!) and filling, with croutons and a hard-boiled egg.
When I was 8 years old, I came down with a terrible case of measles. I was really sick and had to stay home from school for weeks. Mormor and my parents tried to tempt me with all kinds of food, but I had barely any appetite at all. That is until one morning, I woke up with a sudden craving for Mormor’s asparagus and spinach soup. It was one she had made for years: so creamy and filling, with croutons and a hard-boiled egg.
My request created such a commotion! My dad ran to the grocery store to get the ingredients, and Mormor started cooking. An hour later, I was presented, in bed, with a beautiful bowl of warm soup. Everyone stood around me, watching as I ate. I finished the bowl and even asked for seconds. After that day, I felt so much better, and my appetite was back for good.
Sometimes all it takes is soup.
SERVES 4
3 tablespoons olive oil
1 large yellow onion, chopped
1 celery stalk, chopped
1 bunch asparagus, chopped
2 cups tightly packed fresh spinach (you can use frozen too)
pinch of dried thyme pinch of pepper
2 quarts chicken or vegetable stock salt to taste
For serving:
hard-boiled eggs, halved
croutons
olive oil
- Heat the oil in a large pot. Sauté the vegetables until the onion is soft and translucent.
- Add asparagus and spinach, and sauté for another 5 minutes.
- Add thyme, pepper, and stock. Stir well.
- Bring everything to a boil. Reduce heat to medium-low, and simmer for 10 minutes.
- Taste and season with salt, if needed.
- With an immersion blender, purée the soup in the pot. If it seems too thick, just add a little more stock.
- Let the soup simmer for another 10 minutes.
- Pour into bowls and serve with hard-boiled eggs, croutons, and a light drizzle of olive oil.
TIP:
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