Chilled Asparagus Soup

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11
Joined Feb 21, 2009
1 large onion, sliced thin
Olive oil, as needed
1 teaspoon chicken base
1 quart water
1 ½&nbsp pounds of asparagus, sliced thin&nbsp
12 oz. spinach, blanched
Salt and pepper to taste


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&nbspSweat the onion in the olive oil until soft.&nbsp Sweating is not sautéing.&nbsp You are not trying to brown the onion, only soften it.&nbsp Thus, use lower heat and add a little salt to help draw out the fluid.&nbsp When the onion is soft, add the chicken base and cook for a minute or two.&nbsp Add the water and asparagus and boil for five minutes.&nbsp Using a hand blender, or a regular blender in batches, thoroughly puree the soup.&nbsp Then blend the spinach into the soup.&nbsp Add salt and pepper to taste.&nbsp If you want a very smooth soup, you can then work it through a fine mesh chinois or sieve.&nbsp&nbsp Finally, chill the soup before serving.
&nbspChicken base is basically dehydrated, powdered chicken stock.&nbsp If you can't find it in the supermarket, grind chicken bouillon cubes.&nbsp For the asparagus, cut about two inches off the stem end.&nbsp You don't need to peel it.&nbsp To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color.&nbsp The spinach will provide the soup with a vibrant green hue.&nbsp
 
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