Recipe courtesy of Alice Huberman
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

7-Can Soup

Recipe courtesy of Ree Drummond

Chicken Soup

Recipe courtesy of Ina Garten

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword