Asparagus and Avocado Soup


  1. Melt butter and sweat diced onions in a 6 qt. stockpot for 5 minutes over medium heat.
  2. Add garlic and stock, bring to a simmer and cook for 5 minutes. Add asparagus and return to a simmer.
  3. Puree with an immersion blender until smooth. Add cream and avocado halves, return to a simmer for 10 minutes. Taste, add salt and season with pepper.
  4. Garnish each serving with asparagus spears, sour cream and pepitas.


  • 4 oz Nature's Best Dairy® Butter
  • 12 oz Nature's Best Dairy® Cream, Heavy
  • 1/4 cup Nature's Best Dairy® Sour Cream, to garnish
  • 12 Peak Fresh Produce® Asparagus, Fresh, sliced in half, flash steamed
  • 2 tbsp Peak Fresh Produce® Garlic, minced
  • 8 oz Peak Fresh Produce® Onion(s), Yellow, finely diced
  • 1/4 cup pepitas, toasted for garnish
  • 1 pinch pepper, freshly ground
  • 1 tsp salt, sea
  • 2.5 lb Simplot® Classic Vegetables®: Asparagus, Cuts & Tips
  • 2 lb Simplot® Harvest Fresh Avocados™: Avocado Halves
  • 80 oz vegetable stock