Chilled Asparagus Soup

1 large onion, sliced thin
Olive oil, as needed
1 teaspoon chicken base
1 quart water
1 pounds of asparagus, sliced thin
12 oz. spinach, blanched
Salt and pepper to taste

Sweat the onion in the olive oil until soft. Sweating is not sauting. You are
not trying to brown the onion, only soften it. Thus, use lower heat and add a
little salt to help draw out the fluid. When the onion is soft, add the chicken
base and cook for a minute or two. Add the water and asparagus and boil for five
minutes. Using a hand blender, or a regular blender in batches, thoroughly puree
the soup. Then blend the spinach into the 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. Finally, chill the soup before serving. Chicken base is basically
dehydrated, powdered chicken stock. If you can't find it in the supermarket,
grind chicken bouillon cubes. For the asparagus, cut about two inches off the
stem end. You don't need to peel it. 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.

Jenn Mom2SamTiny
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