Products used in this recipe
Asparagus and Avocado Soup
Yield: 12 Servings (10 fl. oz.)
Yield: 12 Servings (10 fl. oz.)
This deliciously green soup is full of healthy fat and vegetables. It's a great option to transition from summer to fall on your seasonal menu.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Asparagus, Cuts & Tips 6/2.5lb | 2-1/2 lb. | |
| Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb | 2 lb. | |
| Asparagus, fresh, flash steamed | 12 each | |
| Butter | 4 oz. | |
| Yellow onion, finely diced | 8 oz. | |
| Garlic, fresh minced | 2 Tbsp. | |
| Vegetable stock | 80 fl. oz. | |
| Heavy cream | 12 fl. oz. | |
| Sea salt | 1 tsp. | |
| Pepper, fresh ground, to taste | 1 pinch | |
| Sour cream, to garnish | 1/4 cup | |
| Pepitas, toasted for garnish | 1/4 cup |
Preparation Instructions:
- Step 1
- Thaw asparagus and avocado pulp according to package instructions.
- Step 2
- Prepare fresh asparagus for garnish. Hold for service.
- Step 3
- In a large 6-quart stockpot melt butter and sweat diced onions for 5 minutes over medium heat. Add garlic and stock, bring to a simmer and cook for 5 minutes. Add asparagus and return to a simmer. Purée with an immersion blender until smooth. Add cream and avocado, return to a simmer for 10 minutes. Taste, add salt and pepper. Ladle soup into serving bowls and garnish each serving with asparagus spears, sour cream and pepitas.
