Asparagus and Avocado Cream Soup
- 1 bunch green asparagus
- 1 ripe avocado
- 1 finely chopped shallot
- Salt & pepper
- 1 tsp olive oil
- 2 tbsp sour cream
1/ Remove the base of the asparagus (the tough part) and cut the remainder into pieces.
2/ Heat the Cristel pan on medium heat with olive oil.
3/ Sweat the chopped shallot and add the asparagus pieces.
4/ Add water to twice the volume of asparagus and simmer for 20 minutes.
5/ Remove from heat and add avocado, then blend.
7/ Adjust seasoning and add sour cream.