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A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Heat the butter and oil in a large
saucepan until foaming. Fry the
asparagus tips for a few mins to soften.
Remove and set aside.
Add the shallots, asparagus stalks
and garlic, and cook for 5-10 mins until
softened but still bright. Stir through the
spinach, pour over the stock, bring to
the boil, then blitz with a hand blender.
Season generously and add hot water
to loosen if needed. Ladle into bowls and
scatter the asparagus tips over each.
Drizzle with olive oil and serve with
sourdough bread, if you like.
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