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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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No cream is necessary in this soup, just vegetables and broth puréed to velvety perfection. 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 |
Directions:
1. Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 810 minutes. Add 1/2 asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 45 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 810 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.
2. 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.
3. 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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