Name: Chilled Asparagus Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: dairy-free
Ingredients: Ingredients:; 2 tablespoons olive oil; 1 white onion (, minced); 2 stalks celery (, minced); 1 lb asparagus (, woody ends removed and sliced into 1 inch lengths); 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon white pepper; 6 cups vegetable stock; 2 medium avocados; 2 tablespoons lemon juice; To garnish ((optional):); Lemon cream ((recipe follows)); Parsley or other herb; Asparagus spears

Description

This soup is a spoonful of spring. A one pot dish that is easy to whip up and keep in the refrigerator until serving.

Ingredients

Scale

Ingredients:
2 tablespoons olive oil
1 white onion (, minced)
2 stalks celery (, minced)
1 lb asparagus (, woody ends removed and sliced into 1 inch lengths)
2 bay leaves
1 teaspoon salt
1/2 teaspoon white pepper
6 cups vegetable stock
2 medium avocados
2 tablespoons lemon juice
To garnish ((optional):)
Lemon cream ((recipe follows))
Parsley or other herb
Asparagus spears

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Instructions

Heat the olive oil in a large soup pot. Add in the onion and celery and cook over medium heat until the onions and celery are translucent, about 10 minutes. Add in the asparagus, salt, pepper, and bay leaf. Sautee for another 3 minutes. Add the vegetable stock and bring the soup to a boil. Reduce to a simmer and cook for 5 minutes. Remove from the stovetop and allow to come to room temperature.
Add the soup, avocado, and lemon juice to a high powered blender. Blend until creamy. You might need to blend in batches depending on the size of your blender. Chill in the refrigerator for at least one hour before serving. Garnish with lemon cream, parsley, and asparagus spears if desired.