- 6 Tablespoons olive oil
- 2 medium onions, diced
- 3 Pounds asparagus, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 4 Cups chicken stock
- 1 Cup spinach
- 6 thin asparagus spears, tips removed
Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook, stiring occasionally until transluscent, about 8-10 minutes. Add the asparagus pieces and season with salt and pepper. Cook your asparagus until bright green and tender, about 4-5 minutes. Add the broth and bring to a boil. Add the spinach and cook, stirring occasionally, until the spinach in wilted.
Remove the pot from the heat and let the soup cool. Set a fine mesh strainer over a large bowl. Purée the souop in a blender or food processor until smooth. Strain the soup through the strainer. Stir in the last 2 tablespoons of oil and season with salt and pepper.