Chilled Asparagus Avocado Soup

1. 1

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

2. 2

   Add the asparagus, and saute for 3 more minutes.

3. 3

   Add the vegetable stock, bring to a boil then reduce to a simmer and cover. Cook for another 10 minutes and then remove the pot from heat.

4. 4

   Allow the soup to come to room temperature.

5. 5

   Add the soup, avocado, lemon juice, and herbs to a blender and blend until creamy.

6. 6

   Add more stock if it's too thick. Taste and season with salt and pepper as you see fit.

7. 7

   Chill the asparagus avocado soup in the refrigerator for at least one hour before serving.

8. 8

   Garnish with sour cream and additional herbs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.