Published on April 30, 2018
Chilled Avocado and Asparagus Soup
Chilled Avocado and Asparagus Soup
Serves: 3
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Garnished with Quinoa, Radish, and Goat Cheese
Serves 12
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Item
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Amount
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Extra Virgin Olive Oil
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4 Tablespoons
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Diced White Onion
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¾ Cup
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Fresh Asparagus
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5 pounds
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Avocado
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8 each
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Fresh Lemon Juice
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2 each
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Vegetable or Chicken Stock
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1 Gallon
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Kosher Salt
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1 Tablespoon
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Black pepper
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To taste
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Directions:
- Sautee onions in oil at medium heat until translucent.
- Add the asparagus and sauté for 3 minutes.
- Add the stock, bring to a boil then reduce to a simmer and cover. Cook for another 10 minutes and then remove the pot from heat.
- Allow the soup to come to room temperature.
- Add the soup, avocado, and lemon juice to a high powered blender and blend until creamy.
- Add more stock if it's too thick.
- Chill the asparagus avocado soup in the refrigerator for at least one hour before serving.
- Garnish with cooked quinoa, herbs, goat cheese, and sliced radish if desired.
