Charlie Trotter’s Asparagus Avocado Soup

Alix Mayer


  • 1 1/2 c filtered water
  • 2 c chopped asparagus
  • 1/2 avocado, peeled and chopped
  • 1/4 c chopped celery
  • 2 tbls extra virgin olive oil
  • 2 tbls nama shoyu (soy sauce or wheat-free soy sauce, like San-J)
  • 2 tsps freshly squeezed lemon juice
  • 2 tsps 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, thinkly sliced on the diagonal
  • 4 tbls shaved fennel
  • 4 tsps Herb Oil:
  • 1/4 c firmly packed chopped fresh chives
  • 1/4 c firmly packed fresh flat-leaf parsley leaves
  • 1/4 c firmly packed watercress leaves
  • 1/2 c grapeseed oil
  • 1/4 c extra virgin olive oil


  • Herb Oil:
  • To make an oil with the brightest green result, in a small saute pan, saute the chives, parsley, and watercress over medium heat in 1 tbls of the grapeseed oil fro 2 minutes, or unitl 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 tbls grapeseed oil or the 1/2 cup oil if you have not sauteed 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.
  • 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.
  • 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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