The Pioneer Woman Tasty Kitchen
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Chilled Asparagus Avocado Soup

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Level: Easy

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Description

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!

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1  Small Shallot, Roughly Chopped
  • 2 cloves Garlic, Roughly Chopped
  • 7 ounces, weight Fresh Asparagus, Trimmed Of Ends And Chopped Into 1-inch Pieces
  • 2 cups Vegetable Stock
  • 1  Ripe Avocado
  • ½  Lemon, Juiced
  • 2 Tablespoons Chives
  • 2 Tablespoons Basil
  • 2 Tablespoons Rosemary
  • Salt And Pepper, to taste
  • Sour Cream, For Garnish, Optional

Preparation

Heat olive oil in a medium saucepan over medium heat. Add shallot and garlic and saute until soft and translucent.

Add asparagus and saute for 3 more minutes. Add vegetable stock, bring to a boil then reduce to a simmer and cover. Cook for another 10 minutes then remove pot from heat. Allow soup to come to room temperature.

Add soup, avocado, lemon juice, and herbs to a blender and blend until creamy. Add more stock if it’s too thick. Taste and season with salt and pepper as you see fit.

Chill asparagus avocado soup in the refrigerator for at least 1 hour before serving. Garnish with sour cream and additional herbs, if desired.

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