Asparagus-Avocado Bisque
Makes 6 to 8 servings
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • ¾ teaspoon kosher salt, divided
  • 2½ cups vegetable broth
  • 1 cup heavy whipping cream
  • 2 ripe avocados, cubed
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon ground white pepper
  • Garnish: olive oil
  1. In a medium Dutch oven, heat oil over medium-high heat. Add asparagus and ¼ teaspoon salt; cook, stirring occasionally, for about 3 minutes. Add broth, and bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, until tender, about 5 minutes. Reserve ⅓ cup asparagus mixture.
  2. In the container of a blender, place remaining asparagus mixture, cream, avocado, chives, lemon juice, pepper, and remaining ½ teaspoon salt; process until smooth.
  3. Return soup to Dutch oven, and cook until heated through. Top with reserved ⅓ cup asparagus mixture and garnish with oil, if desired.
This can be served chilled.
Recipe by Southern Lady Magazine at