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.
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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.
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