ASPARAGUS SOUP with BLT’s and avocado

this soup may be green, but it’s 100% kid approved in our home… i could hardly believe my ears when they raved about how yummy it was the first time they tasted it (and every time since). if your still nervous about giving it a try, go heavy on the salt – it helps!

for the soup, YOU’LL NEED:

(serves 4 to 6 / takes 30 minutes)

• 2 tablespoons butter
• 1 large onion, peeled and thinly sliced
• 4 cups low-sodium chicken broth
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup basil leaves, chopped
• kosher salt & ground black pepper
• sour cream to top
• basil leaves to garnish
• an immersion blender, food processor or blender (i highly recommend getting an immersion blender if you don’t have one already and are a soup person like me! so much easier and less messy than letting the soup cool and blending in batches)

1. in a large saucepan or dutch oven over medium heat, melt butter and add onion. stir constantly until softened (about 4 minutes).
2. add asparagus, basil and broth and bring to a boil over high heat.
3. reduce heat and simmer for 15 to 20 minutes, until asparagus is tender.
4. remove from heat and blend soup until smooth using an immersion blender or in patches using a food process or blender.
5. season to taste with salt and pepper. ladle into bowls and top with sour cream and basil.

for the BLT’s, YOU’LL NEED:

(serves 4 to 6 / takes 15 minutes)

• 8 to 12 slices of country bread
• 8 to 12 slices favorite bacon, cooked (i used turkey)
• 2 avocado, peeled and sliced
• 2 large ripe tomato, sliced
• favorite lettuce
• 2 to taste salt and pepper
• mayonnaise

1. cook bacon and toast bread to your liking.
2. meanwhile, prep fixings.
3. build sandwiches by layering mayo, avocado, bacon, lettuce and tomato in-between slices of bread.

(images by stacy jacobsen)