Chilled Asparagus Soup

By bjlazyl

by Jean Touitou

Ingredients

• 6 tablespoons olive oil, divided, plus more for drizzling
• 2 medium onions, thinly sliced
• 3 pounds asparagus cut into 1/2" pieces
• Kosher salt and freshly ground black pepper
• 4 cups low-salt chicken broth
• 8 ounces fresh spinach
• 6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise

Preparation

Step 1

Heat 4 tablespoons oil in a large pot over
medium-low heat. Add onions and cook,
stirring occasionally, until translucent,
8–10 minutes. Add 1/2" asparagus pieces
and season with salt and pepper. Cook until
asparagus is bright green and tender, 4–5
minutes. Add broth, increase heat to high,
and bring to a boil. Reduce heat to medium
and simmer until asparagus is tender, 8–10
minutes. Add spinach and cook, stirring
occasionally, until wilted, about 2 minutes.
Let mixture cool slightly.

Set a fine-mesh sieve over a large bowl;
set aside. Working in batches, purée soup
in a blender until very smooth. Strain through
prepared sieve. Stir remaining 2 tablespoons oil
into soup; season to taste with salt and
pepper. Cover and chill until cold, at least
3 hours. DO AHEAD: Can be made 1 day
ahead. Keep chilled.

Divide asparagus tips and thinly sliced
stalks among bowls; pour chilled soup over.
Drizzle each with a few drops of oil.