This beautiful, delicate green soup gets its creaminess from the avocados and its peppery bite from the arugula. (Watercress would be a good alternative to the arugula.) It is gluten free, perfect for spring, and can be served warm or chilled for an outdoor luncheon. The recipe has been adapted from Aran Goyoaga’s lovely book, “Small Plates & Sweet Treats.”
2 Tbsp. olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1 pound green asparagus, tough bottoms trimmed and diced
3/4 tsp. salt
3 cups vegetable stock (or chicken stock)
2 cups tightly packed arugula
1 avocado, pitted, peeled, and diced
4 ounces small shrimp, cooked
2 Tbsp. whole-milk plain Greek yogurt
Heat the oil in a large pot over medium heat. Add the minced onion, garlic, asparagus, and 1/4 tsp. salt. Cook the vegetables for 3 minutes or until tender.
Add the stock. Bring to a boil, turn down heat to low, and simmer for 5 minutes, until asparagus is tender.
Add the arugula and cook for an additional minute. Remove the pot from the heat. Add the diced avocado and remaining 1/2 tsp. salt. Gently pour the hot soup into a blender and puree until smooth. Strain soup through a fine strainer, and adjust the seasoning, if needed.
Serve the soup warm or chilled, topped with some shrimp and garnished with a few drops of Greek yogurt, if desired. Store leftovers in the refrigerator for up to 3 days.