Spring has sprung!

My most favorite time of the year for local ingredients! I came up with this recipe the week after Easter, when I had ham, asparagus and avocados leftover from brunch.  Dinner was ready in less than an hour for you hangry home-cooking hippos. ;)

Share It →

Avocado & Asparagus Soup With Ham

What you need:

Asparagus, one bunch - woody stems removed
2 Avocados
1 Tbsp olive oil
1 Yellow onion, diced
1 Garlic clove, pressed or diced
1 Box chicken stock (or broth)
Spiral ham, roughly chopped (optional)
Salt
Pepper
Cilantro
Greek yogurt

What To Do With It:

In a soup pot or dutch oven,  heat the olive oil over medium heat and add onion.  Cook until transparent (about 3 minutes) and add the garlic.  Stir garlic into onions and cook for no longer than one minute, or the garlic will burn.  Add some salt and pepper.* Roughly chop the asparagus into smaller pieces and add to the pot.  Pour in chicken stock and bring to a boil.  As soon as the stock comes to a boil, reduce the heat to low, cover the pot and simmer until the asparagus is tender (about 5-7 minutes). 

Use an immersion blender to blend asparagus mixture in the pot until smooth.  If you do not have an immersion blender, you can transfer the soup into a blender in batches until it becomes smooth.  After the asparagus has been blended, add the avocado and blend again until smooth.  Toss in the ham and stir until it has warmed up.  Finish with salt and pepper to taste. 

Garnish with a few cilantro leaves, a dollop of Greek yogurt, some avocado slices, and a drizzle of extra virgin olive oil.  Now pat yourself on the back and devour, before your hanger takes over.

* Hangry District Tip:  Remember to season each layer of whatever you cook. Each time you add something new to your pot or pan, season it!  If your first layer isn't seasoned... the whole dish will be under-seasoned.

★★★