Cream of Spinach and Asparagus Soup
serves 4, 2 cup servings

2 large shallots, sliced
4 tablespoons of butter
1 pound of asparagus, 1-inch dice
1/4 cup of flour
3 cups of chicken stock
4 cups of half and half
4 cups of spinach
sea salt
cracked pepper
pancetta, diced and cooked until crispy
olive oil

In a sauce pan, cook shallot in butter on medium for 2-3 minutes.  Add asparagus and cook for 4-5 minutes until it begins to soften.  Add flour and cook for 1-2 minutes until it is hot and bubbly.  Add chicken stock and half-and-half.  Stir until smooth.  Bring to a simmer then add spinach.  Season to taste.

Serve topped with crispy pancetta and drizzled with olive oil.