Creamy Asparagus and Avocado (Diary free, Gluten free, Sugar Free)

In seeking innovative ways of combining low carbohydrate vegetable with a healthy fats balance, and learning to appreciate the goodness of avocado's combined with my new-found love for asparagus, I searched recipes that could give me a good balance.  In making his soup, using seasonal ingredients, tweaked to my liking, I loved the blend of the avocado creating a creamy and thick finish to the soup, and using ghee brought out the taste of the asparagus.  Seasoning was kept to a minimum to allow the asparagus to stand out. The inclusion of date paste or honey  (I added neither as the ghee gives this soup added flavor) adds a sweetness, which is indeed heartwarming!


If using long stemmed asparagus and trying to guess where to trim asparagus to get the sweetest, most tender pieces, hold the stalk with both hands and gently bend. It will break exactly where the toughness starts and tenderness ends. The tough ends may be used for stock.  I  used asparagus tips for this soup.

Ingredients
2 tblsp ghee or olive oil

1 cup chopped  onions

300-400g asparagus, ends removed, chopped

3 cups chicken or vegetable stock

1/2 ripe avocado

1 tsp lemon juice or white wine vinegar

1/2 – 1 1/2 tsp salt

1 tsp date paste or honey (optional, if slightly bitter)
Optional:  Freshly ground black pepper to taste

 

Here's How

• Heat the ghee or oil in a medium soup pot over medium heat.
• Add the onion, sauté for a few minutes, then add the asparagus and sauté together for 5-6 minutes, until tender.

• Add the stock.
• Bring the soup to a simmer, (To “simmer” means to bring the cooking liquid to just below the boiling point. There should be a very gentle, low bubbling, nothing more. “Boiling” is to bring the liquid to a full bubble) and cook for 20 minutes.

• Transfer the soup to a blender or food processor (you may have to do this in batches) and add the avocado.

• Puree until smooth.

If serving warm: Transfer the soup back to the pot and stir in the remaining ingredients. Do the taste test. Add more lemon juice to brighten, salt to bring up flavors, date paste or honey to balance any bitterness.

If serving chilled: Transfer the soup back to the pot and chill for several hours. Add the remaining ingredients before serving. Taste. Add more lemon juice to brighten, salt to bring up flavors, date paste or honey to balance any bitterness.