Asparagus Soup
  • 6 tablespoon olive oil
  • 2 medium onions, diced
  • 3 pound asparagus, cut into 1/2-inch pieces
  • kosher salt and freshly ground black pepper, to taste
  • 4 cup chicken stock
  • 1 cup spinach
  • 6 thin asparagus spears, tips removed
  1. 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.
  2. 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.