Chilled Asparagus Soup

From the kitchen of Carly

Bright green asparagus and spinach blended into silky soup, then chilled for summer eating. Caramelized onions anchor the sweetness of fresh vegetables, while thin asparagus ribbons add delicate texture on top. Drizzle with good olive oil and serve cold.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 tablespoons olive oil, divided, plus more for drizzling
  • 12 medium onions, thinly sliced
  • 13 pounds asparagus cut into 1/2" pieces
  • 1Kosher salt and freshly ground black pepper
  • 14 cups low-salt chicken broth
  • 18 ounces fresh spinach
  • 16 thin asparagus spears
  • 1tips removed
  • 1stalks halved crosswise
  • 1thinly sliced lengthwise

Instructions

  1. Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes. Add 1/2" asparagus pieces and season with salt and pepper. Cook until asparagus is 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, about 2 minutes. Let mixture cool slightly.

  2. Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. 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.

  3. Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.