Serves

4

Prep time 5 minutes

Cook time 20 minutes

Ingredients

1 Tbsp. olive oil, plus more for drizzling

1/4 cup diced onion or 1 diced shallot

3/4 tsp. fresh thyme leaves, plus more for garnish

1 medium russet potato (8 oz.), peeled and diced

2 cups College Inn® Chicken or Garden Vegetable Broth

1 can (15 oz.) Del Monte® Extra-Long Asparagus Spears, well-drained

1 cup baby spinach

Salt and freshly cracked black pepper

Finely grated lemon zest, for garnish, optional

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Directions

  1. Heat oil in a medium saucepan over medium heat. Add onion or shallot and thyme and cook about 3 minutes until softened.  Add potato and broth and bring to a boil. Simmer over medium-low heat about 10 minutes until potato is very tender.

  2. Place asparagus and spinach in a blender. Pour potato mixture over asparagus and spinach and blend until very smooth. (Alternatively, add asparagus and spinach to the saucepan and blend directly in the pot with an immersion blender.) Season to taste with salt and pepper. Serve topped with a drizzle of olive oil, cracked black pepper, tender thyme sprig and lemon zest, as desired.

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