Creamy Asparagus Soup With Wild Mackerel | Gold Seal

Ingredients

• 2 lbs of asparagus, stalks chopped into 1 inch pieces, woody ends discarded, tips reserved
• 1-2 tablespoon olive oil
• 1 tablespoon butter
• 1 leek, white and light green parts only cleaned and sliced
• 1 shallot, peeled and sliced
• 2 cloves of garlic, peeled and minced
• 2 cups of baby spinach
• 4 cups of stock/broth*
• ½ cup of heavy cream
• 2 115g cans of Gold Seal Wild Mackerel Skinless Boneless in Olive Oil