A quick and easy springtime soup.
Saute onions in olive oil, season with a little salt and let cook for five minutes, stirring often.
Add chopped asparagus to the onion, and cook for a few minutes just to soften.
Pour in enough chicken stock just to cover the asparagus and onions. Bring to a simmer, and cook 5-6 minutes, or until the asparagus is just cooked. You may need to add a little stock to keep asparagus covered.
Add the spinach to soup, and cook very briefly, just until it wilts.
Pour soup into a blender, and puree until smooth. Taste and adjust the seasoning as necessary.
Mix ricotta, chives and citrus oil together, season with salt and pepper.
When you are ready to serve, trim the 4 raw asparagus spears and cut lengthways into long, thin slices. Rub with citrus olive oil and season with salt and pepper.
Divide the hot soup between four bowls, and top each with a generous spoonful of the ricotta mixture, and garnish with ribbons of raw asparagus. Top the ricotta with a sprinkling of cracked pepper and chives, and an extra drizzle of citrus oil.
A very simple, cook and delicious soup designed to welcome spring back into our kitchens.