Chilled Avocado and Cucumber Summer Soup

Ingredients 

• 2 tablespoons Olive Oil

• 2 medium bulbs Fennel (about 3 cups), chopped

• 1 Leek (about ½ cup) chopped

• 4 cups low-sodium vegetable broth

• 1 bunch fresh Asparagus (about 2 cups), chopped

• Salt and pepper to taste

• your choice of Fennel fronds, creme fraiche, blanched asparagus spears, chopped dill, chopped parsley for garnishes

  Directions 

  1. In a medium size pot, heat olive oil over a medium high flame. Add fennel and leeks to the pot and cook until they start to soften, about 5 minutes. Add the broth and bring to a simmer. Cook until the fennel is soft, about 2 minutes.

  2. Bring another pot of water to a boil. Blanch the asparagus for about 5 minutes so they become soft. Shock in iced water to stop the cooking and keep the bight green color.

  3. Once the fennel is soft, blend working in batches, pouring the contents of the pot into the blender, (or use an emersion blender.) Add the blanched asparagus as you go. Blend until smooth and silky.

  4. Season with salt and pepper to taste. Serve chilled and garnish with desired garnishes!