Chilled Asparagus Soup

Chilled Asparagus Soup recipe courtesy of

Servings: 4-6


  • 2 tablespoons olive oil
  • 1 white onion, minced
  • 2 stalks celery, minced
  • 1 lb. asparagus, woody ends removed and sliced into 1-inch lengths
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 6 cups vegetable stock
  • 2 medium avocados
  • 2 tablespoons lemon juice


  1. Heat the olive oil in a large soup pot.
  2. Add the onion and celery and cook over medium heat until onions and celery are translucent, about 10 minutes.
  3. Add the asparagus, salt, pepper, and bay leaf. Sauté for another 3 minutes.
  4. Add the vegetable stock and bring the soup to a boil. Reduce to a simmer and cook for 5 minutes.
  5. Remove from the stove-top and allow to come to room temperature.
  6. Add the soup, avocado, and lemon juice to a high-powered blender. Blend until creamy.
  7. Chill in the refrigerator for at least one hour before serving.
  8. Garnish with lemon cream, parsley, and asparagus spears if desired. Enjoy! 🙂

(Lemon Cream Recipe: ½ cup raw cashew pieces, soaked for at least 4 hours, ¼ cup water, 4 tablespoons lemon juice, Salt. Rinse the soaked cashews and add them to a high-powered blender. Add in the remaining ingredients. Blend until smooth, scraping down the sides as needed. Store in the refrigerator.) [Credit:]

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