Creamy, Healthy Asparagus Soup with Avocado and Fennel
Asparagus season is almost in full swing, and there's no better way to eat it than in a creamy soup form. This healthy asparagus soup has all the best qualities of a traditional velouté without any of the added flour or heavy cream.
Total Steps
3
Ingredients
11
Tools Needed
1
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Creamy, Healthy Asparagus Soup with Avocado and FennelIngredients
- 2 tablespoons olive oil
- 1 large leek white and pale green parts finely chopped
- 1 fennel bulb thinly sliced
- Kosher salt
- 4 cups Kettle & Fire Chicken Bone Broth
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- 1 tablespoon lemon thyme leaves minced
- 1 lemon juiced
- 1 avocado peeled, pitted, and diced
- Freshly ground black pepper
- Greek yogurt(optional)
Instructions
Step 1
In a large saucepan over medium-low heat, warm oil. Add leek and fennel and a large pinch of salt. Cook, stirring frequently, until fully softened but not browned, 3 to 5 minutes. Stir in bone broth and bring to a simmer.
Step 2
Add asparagus and thyme. Bring to a simmer and cook for 1 minute. Remove a few asparagus tips and use them for garnish. Continue simmering soup until asparagus is soft, 4 to 5 minutes. Remove from heat and add lemon juice and avocado.
Step 3
Blend soup using an immersion blender or in batches using a blender until it's smooth. Season to taste with salt and pepper and serve. Garnish with reserved asparagus tips, fennel fronds, olive oil and greek yogurt, if using.