Chilled Asparagus Soup

Ingredients

• 3 pounds asparagus cut into 1/2" pieces
• 6  asparagus spears halved thinly sliced lengthwise thin
• 6 servings kosher salt and pepper black freshly ground
• 4 cups low-salt chicken broth 
• 6 tablespoons olive oil divided plus more for drizzling
• 2 medium onions thinly sliced
• 8 ounces pkt spinach fresh

Equipment

• bowl
• pot
• sieve
• blender

Directions

1. Heat 4 tablespoons oil in a large pot overmedium-low heat.
2. Add onions and cook,stirring occasionally, until translucent,8–10 minutes.
3. Add 1/2" asparagus piecesand season with salt and pepper. Cook untilasparagus is bright green and tender, 4–5minutes.
4. Add broth, increase heat to high,and bring to a boil. Reduce heat to mediumand simmer until asparagus is tender, 8–10minutes.
5. Add spinach and cook, stirringoccasionally, until wilted, about 2 minutes.
6. Let mixture cool slightly.
7. Set a fine-mesh sieve over a large bowl;set aside. Working in batches, purée soupin a blender until very smooth. Strain throughprepared sieve. Stir remaining 2 tablespoons oilinto soup; season to taste with salt andpepper. Cover and chill until cold, at least3 hours. DO AHEAD: Can be made 1 dayahead. Keep chilled.
8. Divide asparagus tips and thinly slicedstalks among bowls; pour chilled soup over.
9. Drizzle each with a few drops of oil.