Published on April 30, 2018

Chilled Avocado and Asparagus Soup

Chilled Avocado and Asparagus Soup

Serves: 3

Garnished with Quinoa, Radish, and Goat Cheese

Serves 12



Extra Virgin Olive Oil

4 Tablespoons

Diced White Onion

¾ Cup

Fresh Asparagus

5 pounds


8 each

Fresh  Lemon Juice

2 each

Vegetable or Chicken Stock

1 Gallon

Kosher Salt

1 Tablespoon

Black pepper

To taste


  1.  Sautee onions in oil at medium heat until translucent.
  2. Add the asparagus and sauté for 3 minutes.
  3. 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.
  4. Allow the soup to come to room temperature.
  5. Add the soup, avocado, and lemon juice to a high powered blender and blend until creamy.
  6. Add more stock if it's too thick.
  7. Chill the asparagus avocado soup in the refrigerator for at least one hour before serving.
  8. Garnish with cooked quinoa, herbs, goat cheese, and sliced radish if desired.

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