Chilled Asparagus Soup

• 1 large onions sliced thin
• 1 x olive oil as needed
• 1 teaspoon chicken bouillon, powdered
• 1/4 x water
• 1 1/2 pounds asparagus sliced thin
• 12 ounces spinach blanched
• 1 x salt to taste
• 1 x black pepper to taste

1. Sweat the onion in the olive oil until soft.
2. Sweating is not sauteing.
3. You are not trying to brown the onion, only soften it.
4. Thus, use lower heat and add a little salt to help draw out the fluid.
5. When the onion is soft, add the chicken base and cook for a minute or two.
6. Add the water and asparagus and boil for five minutes.
7. Using a hand blender, or a regular blender in batches, thoroughly puree the soup.
8. Then blend the spinach into the soup.
9. Add salt and pepper to taste.
10. If you want a very smooth soup, you can then work it through a fine mesh chinois or sieve.
11. Finally, chill the soup before serving.

onions, olive oil, chicken bouillon, water, thin, blanched, salt, black pepper

Taken from recipeland.com/recipe/v/chilled-asparagus-soup-47993 (may not work)