Asparagus Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion (diced)
• 2 celery stalks (diced)
• 3 garlic cloves
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 pounds asparagus (about 2 bunches) (woody ends trimmed and stalks chopped (reserve some of the tips for garnish))
• 4 cups vegetable or chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons roughly chopped fresh herbs (parsley, basil, dill, chives, etc)
• ¼ small avocado (diced)

Steps

1. 1

   Saute the veggies. Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 3 to 4 minutes, until softened. Add the garlic, salt, and pepper, and cook for another 30 seconds.

2. 2

   Add the asparagus and broth. Add the asparagus and broth, bring to a boil, then turn the heat to low. Cover and simmer for 20 to 25 minutes, until the asparagus is very tender.

3. 3

   Finish and blend it up. Add the avocado, lemon juice, and herbs, then use an immersion blender to blend the soup until smooth, or transfer the soup to a high-powered blender, and blend for about 30 seconds, until smooth.

4. 4

   Garnish and serve. Ladle portions of the asparagus soup into bowls and garnish with a drizzle of olive oil and some asparagus tips.