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ASPARAGUS AVOCADO SOUP
Serves 4-6
Ingredients:
2 tablespoons olive oil
1 medium shallot chopped
2-3 inch piece of jalapeño seeded and chopped (a whole one to “kick it up a notch”)
½ teaspoon salt
1/4 teaspoon black pepper
a small bunch of asparagus
3 cups broth (vegetable or chicken)
1 avocado peeled, seeded
3-4 teaspoons lime juice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 cup sour cream or crème fraîche
1 tablespoon chopped cilantro for garnish (optional)
You can also reserve several asparagus tops for garnish
Tomato or finely chopped sweet red pepper can also be used as an optional garnish
Preparation:
1. Rinse asparagus and chop 1-2 inches off base to remove toughest part of the stalk.
2. Add oil to pot and sauté the shallot for 2-3 minutes over medium heat: add the jalapeño, cumin, and coriander and cook for another 2-3 minutes.
3. Add the broth to the pot along with the asparagus, salt and pepper, and bring to a boil and simmer until the asparagus is fork tender. Remove from heat and allow to cool for 10 minutes.
4. Transfer the asparagus mixture to a free-standing blender and add the avocado and crème fraîche. Puree until smooth.
5. Optional: for extra creaminess, you can also sieve the mixture into a large bowl.
6. Stir in the lime juice and adjust salt and pepper to taste.
7. Serve with your choice of garnish.
*Note: this soup can be served hot or cold and is best eaten in one sitting. Much like guacamole, this soup is best eaten the day you make it.