1 tablespoon olive oil 1 tablespoon minced shallots 1 cup small diced celery 1 cup small diced fennel heart 1/4 teaspoon ground cumin 2 tablespoons dry white wine 3 cups small rondelle sliced asparagus 2 cups small diced zucchini 1 teaspoon kosher salt 2 tablespoon olive oil 2 tablespoons fresh lime juice
1 bay leaf 2 cups bottled water 1/4 teaspoon freshly ground pepper 1/4 teaspoon kosher salt
2 tablespoon fresh chervil leaves 2 tablespoon fresh tarragon leaves 1/2 cup Italian parsley leaves 1/2 cup fresh coriander leaves
1/2 cup puréed very ripe avocado kosher salt (to taste) freshly ground black pepper (to taste) minced chives, as needed
Prepare Vegetables. Wash the vegetables well and dry them. Remove the ends and discard. Leave the skins on the zucchini but lightly peel the asparagus. Dice. Macerate. Place asparagus and zucchini in a bowl. Add lime juice, olive oil and salt. Toss to coat. Set aside for 2 hours. Sweat Aromatics. Heat a saucepan over a medium-high flame. Once the pan is warm, add olive oil. When oil is hot, add shallots. Once shallots are translucent, add celery and fennel with the cumin. Cook until very tender (this takes about 15 minutes). Deglaze With White Wine. When celery and fennel are soft and begin to stick to the bottom of the pan, add the white wine. Cook until the wine has been “cooked out” (reduced au sec) and is no longer visible in the pan. Boil. Add water, salt, pepper, and bay leaf. Bring to a boil. Use a spatula to add the asparagus and zucchini (with any juice and oil in the bowl) to the saucepan. Return soup to a boil (this will take 4-5 minutes because the asparagus and zucchini reduced the water temperature). When the water begins to boil, turn the heat off and remove the saucepan from the stove. Purée. Remove bay leaf and discard. Add fresh herbs (chervil, parsley, coriander, and tarragon) to soup. With an immersion blender or a food processor (in batches) carefully purée the soup until smooth. Strain. Use a vegetable mill (fit with a fine disc) or a mesh colander (use a spatula to push the soup through the mesh) and strain the purée into a clean bowl. A thin coating of fibrous parts of the celery and zucchini skins will remain in the colander or mill, discard the fibrous remains. Chill. Place the bowl with the strained soup in an ice bath. Refrigerate. Once cool, cover the soup with plastic wrap (or place in an airtight container with a lid) and refrigerate overnight (or at least for an hour). The soup will last in the refrigerator for a few days. Adjust Seasoning. Before service, add puréed avocado and season to taste with salt and pepper (even if you seasoned it before you chilled it … it tastes different cold and with the avocado). Garnish with minced chives. Serve. Serve in a chilled bowl or cup.