Creamy, Healthy Asparagus Soup with Avocado and Fennel

• olive oil2 tablespoons
• leek and pale parts1 large
• fennel bulb1
• kosher salt4 servings
• chicken bone broth4 cups
• asparagus2 pounds
• lemon thyme leaves1 tablespoon
• lemon1
• avocado1
• pepper4 servings
• greek yogurt4 tbsp

Instructions

1. 1

   In a large saucepan over medium-low heat, warm oil.

2. 2

   Add leek and fennel and a large pinch of salt.

3. 3

   Cook, stirring frequently, until fully softened but not browned, 3 to 5 minutes.

4. 4

   Stir in bone broth and bring to a simmer.

5. 5

   Add asparagus and thyme.

6. 6

   Bring to a simmer and cook for 1 minute.

7. 7

   Remove a few asparagus tips and use them for garnish.

8. 8

   Continue simmering soup until asparagus is soft, 4 to 5 minutes.

9. 9

   Remove from heat and add lemon juice and avocado.Blend soup using an immersion blender or in batches using a blender until it's smooth.

10. 10

    Season to taste with salt and pepper and serve.

11. 11

    Garnish with reserved asparagus tips, fennel fronds, olive oil and Greek yogurt, if using.