Creamy 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 velvety asparagus soup has all the best qualities of a traditional velouté without any of the added flour or heavy cream.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 265 kcal
Ingredients
- 2 tablespoons olive oil plus more for serving
- 1 large leek white and pale green parts finely chopped
- 1 bulb fennel 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 for serving (optional)
Instructions
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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.
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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.
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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.
Recipe Notes
Gluten Free | Paleo