Chilled Asparagus Soup

Discussion in 'Recipes' started by mvogel, Feb 17, 2010.

  1. mvogel

    mvogel

    Messages:
    7
    Likes Received:
    11
    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


    &nbsp

    &nbsp

    &nbsp

    &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