Chilled Asparagus Soup

By danyell923

Recipes & Menus | recipes

Chilled Asparagus Soup
No cream is necessary in this soup, just vegetables and broth puréed to velvety perfection.

6 servings

Recipe by Pierre Touitou

Photograph by Julian Broad

April 2012

Ingredients

• 6 tablespoons olive oil, divided, plus more for drizzling
• 2 medium onions, thinly sliced
• 3 pounds asparagus cut into 1/2-inch 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 cross-wise, thinly sliced lengthwise

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Heat 4 Tbsp. oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8–10 minutes. Add ½-inch 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 Tbsp. 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.

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