Chilled Asparagus Soup

1. 1

   Sweat the onion in the olive oil until soft.

2. 2

   Sweating is not sauteing.

3. 3

   You are not trying to brown the onion, only soften it.

4. 4

   Thus, use lower heat and add a little salt to help draw out the fluid.

5. 5

   When the onion is soft, add the chicken base and cook for a minute or two.

6. 6

   Add the water and asparagus and boil for five minutes.

7. 7

   Using a hand blender, or a regular blender in batches, thoroughly puree the soup.

8. 8

   Then blend the spinach into the soup.

9. 9

   Add salt and pepper to taste.

10. 10

    If you want a very smooth soup, you can then work it through a fine mesh chinois or sieve.

11. 11

    Finally, chill the soup before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.