Monday, March 4, 2013

Roasted Asparagus and shallot soup w/ Avacado

This is a new soup I tried. I couldn't sleep the other night so I did what everyone does in this situation: midnight asparagus Google searches. I found a recipe that sounded promising but I felt it needed some changes. The soup turned out really good but just like everything else that's worthwhile in this life it left me with more questions than answers. This soup is served hot with roasted asparagus and shallots.  It's made me curious about trying an asparagus gazpacho though. However, not wanting to be gauche I will have to wait until the Summer to attempt something like that. I'll let you know how it turns out.

I love avocado. When I cut into a fresh avocado it fills me with hope. Something as piquant as avocado is proof that there's a divine force in the universe. That I'm not alone. If something this delicious can exist it has to be an indication that there's something more than me. My trite existence is one small piece of some larger scheme. Nothing this beautiful can be created purely by chance or serendipity. Sometimes though when I cut into one and I see it's brown and rotted, a rush of doubt enters my mind. I'm reminded that I'm all alone in an indifferent universe that's cold and bleak. And Serendipity is just a shitty John Cusack movie, not the driving force behind existence.


1 bundle of Asparagus
1 clove of garlic
1/4 cup of olive oil
1 shallot
2 avocados
1 clove of garlic
2 cups of chicken
1/2 lemon, juiced
                                                                                    1 teaspoon of bacon grease


Heat your oven to 425 degrees. Put your roasting pan in the oven to heat it. Cut (or snap) the ends off your asparagus, slice your shallots and your garlic. When the pan is hot and your oven is warmed take the pan out and lay the asparagus across the pan with the shallots and garlic. Roast them for 12-14 minutes. While this is happening take out your food processor and add everything else to it. The chicken stock, the avocados the salt and pepper the bacon grease and the lemon juice. When the asparagus is done roasting add those to the food processor and puree. Don't puree the stuff that's going to end up garnishes. Leave a few spears of asparagus and some slices of avocado and shallots out. Serve quickly in bowls and enjoy! Garnish how you see appropriate.


  1. Interesting. I'll have to try a vegetarian version sometime. And also, I liked Serendipity starring John Cusack. I guess I am alone on that one.

  2. A vegetarian version would be good. It's nearly vegetarian as it is so very little variation would be needed.

    John Cusack is great but that wasn't his best movie.

  3. This avocado asparagus soup is delicious and amazing.