Chilled Asparagus Soup

"Sweating is not sautéing. You are not browning the onion, only softening it. Thus, use lower heat and add a little salt to help draw out the fluid." Mark Vogel

• 1 large onion, sliced thin
• Olive oil, as needed
• 1 teaspoon chicken base
• 1 1/2 pounds of asparagus, thinly sliced
• 1 quart water
• 12 ounces spinach, blanched (see note below)
• Salt and pepper to taste

METHOD

Sweat onion in the olive oil until soft. When the onion is soft, add chicken base and cook for a minute or two.

Add water and asparagus and boil for five minutes. Using a hand blender, or a regular blender, work in batches to thoroughly puree soup.

Blend spinach into soup. Add salt and pepper to taste. If you want a very smooth soup, you can then work it through a fine mesh chinois or sieve. Chill soup before serving.

NOTE: Chicken base is basically dehydrated, powdered chicken stock. If you can’t find it in the supermarket, grind chicken bouillon cubes.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Mark Vogel

To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

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