Simple Asparagus Spinach Soup

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I have policy that I don't put recipes out here until after I've served them at least twice with good results. However, this is sooooooooooo good that, as Bill Murray once said, "it's really more of a guideline than a policy." Thanks to the San Jose Mercury News food editors and Nicholas Boer at the Contra Costa Times. The recipe makes enough for four.

• 2 pounds of asparagus
• one large box of chicken broth
• 1 bunch of fresh spinach
• salt
• pinch of cayenne pepper

Break the asparagus spears in two by bending each until it breaks. Put the tough stem ends into a pot with the chicken broth. Bring to a boil and then simmer 10 minutes.

While that's cooking, cut the asparagus tips into one inch chunks. Remove the stems from the spinach and wash the leaves completely.

When the 10 minutes are up, remove the asparagus stems and discard.  Place the asparagus tips in the broth and bring to a boil. Reduce heat a bit, cover, and let cook 10 minutes.

Remove from the heat add the spinach leaves. Stir them into the broth so that they wilt. 

Place the soup into a blender. Be careful; when blenderizing hot liquids the air in the blender will expand and throw the contents everywhere! You need to keep the stopper open so that the air can escape the blender. Puree the soup well.  At this point you can put the soup in bowls, add a pinch of cayenne (not too much, just a little pinch) to each and serve with a garnish of almonds if you like.

The original recipe says you can refrigerate the soup for a day. When reheating be careful not to let it boil If it boils it looses a lot of the bright green color.