Charlie Trotter’s Asparagus Avocado Soup (Cold)

Alix Mayer

I’ve been in an eating phase where I like to eat raw foods since it gives me a ton of energy and makes most of my health complaints disappear. Before I went to business school, I worked as an account executive at an ad agency and lived across the street from Charlie Trotter restaurant in Chicago, always walking by and wishing I could afford it. It was the biggest luxury to go there for dinner. I only got to go once when my dad took me there after graduating from Kellogg. Now, the famed chef is a celebrated raw foods chef …this soup says it all!

I skipped the herb-infused oil because it looked too complicated and time-consuming. Tossing everything into the blender was really easy. It probably took about 10 minutes. (I have a super duper BlendTec, so I don’t have to chop anything.) Doubling the batch in my blender filled it to the top, but was still easy to blend.

Charlie Trotter’s Asparagus Avocado Soup (Cold) is from his ‘Raw’ cookbook

  • 1 1/2 c  water
  • 2 c chopped asparagus
  • 1/2 avocado, peeled and chopped
  • 1/4 c chopped celery
  • 2 T. extra virgin olive oil
  • 2 T. nama shoyu (soy sauce or wheat-free soy sauce, like San-J)
  • 2 tsps freshly squeezed lemon juice
  • 2 t. minced onion
  • 1 tsp minced garlic
  • leaves from 1 thyme sprig
  • 1 1/2 tsp fresh tarragon leaves
  • pinch of freshly ground cayenne pepper
  • Celtic sea salt and freshly ground black pepper
  • Garnish for Asparagus soup:
  • 8 asparagus tips, each sliced lengthwise into thirds
  • 1 stalk white asparagus, thinly sliced on the diagonal
  • 4 T. shaved fennel


1. Herb Oil:

To make an oil with the brightest green result, in a small sauté pan, sauté the chives, parsley, and
watercress over medium heat in 1 T. of the grapeseed oil fro 2 minutes, or until wilted.

Immediately shock in ice water (this sets the color) and drain, squeezing to extract any excess water, then chop coarsely.

Or omit this step and simply chop the raw greens coarsely.

In a blender, combine the chopped green, the remaining 7 T. grapeseed oil or the 1/2 cup oil if you have not sautéed the herbs, and the olive oil and process for 3 to 4 minutes or until the mixture is bright green.

Pour into a container with a tight-fitting lid, cover and refrigerate for 1 day.

The next day, strain the oil through a fine-mesh sieve and discard the solids.

Return to the container and refrigerate for 1 day, then decant and use immediately or refrigerate for up to 2 weeks.

2.  To make the Asparagus Soup:

In a high-speed blender, combine the water, asparagus, avocado, celery, olive oil, shoyu, lemon juice, onion, garlic, thyme, tarragon, and cayenne and puree until smooth.
Pass through a fine-mesh sieve and season to taste with salt and pepper.

3. To make the garnish for the Asparagus Soup:

Ready the asparagus tips, white asparagus, fennel, and Herb Oil and reserve until serving.

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