Asparagus and Spinach Soup With Mascarpone

"In 'Spring Gatherings' by Rick Rodgers"
 
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Ready In:
50mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Melt the butter in a large saucepan over medium heat.
  • Add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
  • Add the asparagus, spinach, and rice and stir well.
  • Add the broth and bring to a boil over high heat.
  • Decrease the heat to med-low and cover.
  • Simmer until the asparagus and rice are very tender, about 20 minutes.
  • Remove from the heat and stir in the lemon juice.
  • In batches, puree in a blender, making sure that the lid is ajar.
  • Transfer to a soup tureen and season with salt and pepper to taste.
  • Ladle into bowls and top each serving with a dollop of mascarpone; serve hot.

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