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Asparagus and Avocado Soup

Asparagus and Avocado Soup
Yield: 12 Servings (10 fl. oz.)

Yield: 12 Servings (10 fl. oz.)

The rituals of fall: changing colors, cooler temperatures and an uptick in the sales of cozy, warm comfort foods like soup. Its no surprise that sales of soup surge in the fall/winter months. But soup is hot this fall for another reason: its perception among women as a healthy, lighter choice. According to Technomic, Inc., women are more interested in soup options overall, as they drive preference for both indulgent soups like baked-potato, as well as lighter soups like Asian-style, tomato and vegetable. This deliciously green soup is full of healthy fat and vegetables. It is a great option to transition from summer to fall with your seasonal menu.

12 count Asparagus, fresh, sliced in half, flash steamed
4 oz Butter
2 tbsp Garlic, fresh minced
12 fl oz Heavy cream
1/4 cup Pepitas, toasted for garnish
1 pinch Pepper, fresh ground, to taste
1 tsp Sea salt
2 1/2 lb Simplot Simple Goodness™: Asparagus, Cuts & Tips 6/40oz
2 lb Simplot Harvest Fresh™ Avocado: Avocado Pulp, Frozen 12/1lb
1/4 cup Sour cream, to garnish
80 fl oz Vegetable stock
8 oz Yellow onion, finely diced
Preparation Instructions:
Melt butter and sweat diced onions in a 6 qt. stockpot for 5 minutes over medium heat. Add garlic and stock, bring to a simmer and cook for 5 minutes. Add asparagus and returm to a simmer. Puree with an immersion blender until smooth. Add cream and avocado, return to a simmer for 10 minutes. Taste, add salt and season with pepper. Garnish each serving with asparagus spears, sour cream and pepitas.
Products used in this recipe