Asparagus and Avocado Soup
This recipe brought to you by The Complete Vegetarian Cookbook.
1 lb. asparagus spears
4 cups cold vegetable stock
1 large ripe avocado
2 tablespoons French dressing
6 tablespoons light sour cream
white pepper
3 tablespoons ground almonds (optional)
Snap tough stalks off the bottom of each asparagus spear. Cook by steaming, or poaching in water to cover in frying pan. Reserve a few heads and mix remaining asparagus to a puree in a blender or food processor with half the stock. Pour into a bowl. Cut avocado in half, remove stone and peel carefully. Slice avocado and mix to a puree with dressing and remaining stock. Add to asparagus puree. Stir in cream and pepper to taste. Cover and chill for 1 hour only for the best results.
Server cold, sprinkled with ground almonds if you life, garnished with reserved asparagus heads.
1 lb. asparagus spears
4 cups cold vegetable stock
1 large ripe avocado
2 tablespoons French dressing
6 tablespoons light sour cream
white pepper
3 tablespoons ground almonds (optional)
Snap tough stalks off the bottom of each asparagus spear. Cook by steaming, or poaching in water to cover in frying pan. Reserve a few heads and mix remaining asparagus to a puree in a blender or food processor with half the stock. Pour into a bowl. Cut avocado in half, remove stone and peel carefully. Slice avocado and mix to a puree with dressing and remaining stock. Add to asparagus puree. Stir in cream and pepper to taste. Cover and chill for 1 hour only for the best results.
Server cold, sprinkled with ground almonds if you life, garnished with reserved asparagus heads.
posted by granola girl at 9:02 PM
1 Comments:
I've decided that I don't much care for avocado as a soup. This one bombed just as badly as the last time I tried avocado soup.
Similar advisements remain: add lots of sour cream (IMO, or other substitutes ok).
Also, I think this may be edible as a sauce over pasta, but I'm not sure I want to sacrifice good pasta to try it out.
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