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Asparagus Soup Chilled Recipe

   
 

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     Asparagus Soup Chilled

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   20 minutes

Ingredients
olive oil - 6 tbl
onion - 2 medium thinly sliced
asparagus - 3 pounds cut into 1/2 inch pieces
salt - kosher
pepper - fresh ground
chicken broth - 4 cups low-salt
spinach - 8 ounces fresh
asparagus spears - 6 thin tips removed, stalks havled crosswise thinly sliced sliced lengthwise
 

Instructions
Heat 4 tbls olive oil in large pot over medium heat. Add onions and cook, stirring occasionally until translucent, 8-10 minuets. Cook asparagus until 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, 2 minutes. Let mixture cool slightly.
Working in batches puree soup in a blender until smooth. Strain through sieve. Stir remaining 2 tbls into soup, season with salt & pepper. Cover and chill for at least 3 hours. Divide asparagus tips and thinly sliced stalks among bowls, pour chilled soup over. Drizzle each with a few drops of oil.


Originally Submitted
2/28/2016





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