Author Notes
Who says you can’t have soup in the warmer months? This Chilled Asparagus Avocado Soup is a refreshing healthy lunch that you’ll want to make all the time! —Paige
Ingredients
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1 tablespoon
extra virgin olive oil
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1
small shallot, roughly chopped
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2
cloves of garlic, roughly chopped
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7 ounces
fresh asparagus, trimmed of ends and chopping into 1-inch pieces
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2 cups
vegetable stock
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1
ripe avocado
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the juice of half a lemon
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salt and pepper to taste
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2 tablespoons
each, chives, basil, and rosemary
Directions
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Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic and saute until they are soft and translucent.
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Add the asparagus, and saute for 3 more minutes.
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Add the vegetable stock, bring to a boil then reduce to a simmer and cover. Cook for another 10 minutes and then remove the pot from heat.
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Allow the soup to come to room temperature.
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Add the soup, avocado, lemon juice, and herbs to a blender and blend until creamy.
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Add more stock if it's too thick. Taste and season with salt and pepper as you see fit.
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Chill the asparagus avocado soup in the refrigerator for at least one hour before serving.
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Garnish with sour cream and additional herbs, if desired.
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