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Soup Asparagus Chilled Soup Recipe


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     Soup Asparagus Chilled Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   30 minutes

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

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 inch 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.
Set a fine-mesh sieve over a large bowl; set aside. Working in batches, puree soup in a blender until very smooth. Strain through prepared sieve. (I put it all in a blender until smooth). 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.
Options- add curry powder to onions instead of salt when sauteing Add a dash of sherry on top of soup before serving

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