Asparagus Avocado Soup
- 1 bunch of asparagus, woody ends trimmed
- 1 ripe avocado, peeled and pitted
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth (you can substitute 4 cups of water mixed with 4 teaspoons of Folona Bone Broth powder)
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Fresh herbs (such as parsley or chives) for garnish (optional)
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant, about 5 minutes.
2. Cut the asparagus spears into 1-inch pieces, reserving a few of the tips for garnish. Add the asparagus (except for the reserved tips) to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable or chicken broth (or water mixed with Folona Bone Broth powder) and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the asparagus is tender.
4. Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. Cut the avocado into chunks and add it to the blender along with the lemon juice. Blend again until the avocado is fully incorporated and the soup is silky in texture.
6. Return the soup to the pot and place it back on the stove over low heat. Season with salt and pepper to taste. Stir well to combine the flavors and heat the soup through.
7. In a small pan, lightly sauté the reserved asparagus tips in a bit of olive oil until they are bright green and slightly tender.
8. Ladle the soup into bowls and garnish with the sautéed asparagus tips and fresh herbs if desired. Serve hot and enjoy!