With Sunchokes still in season and Asparagus getting into full swing, these two lovelies caught my eye and the imagination of my taste buds today to the Alemany Farmer's Market.

This creamy, raw soup takes 5 minutes to make:

Asparagus Sunchoke Soup

1 bunch of asparagus (ends cut off). Chopped it measures 2 cups.
1.5 cups chopped sunchokes
1 small avocado for extra creaminess (but this is optional)
3 cups hot water
1 clove garlic
juice of one lemon
1/3 cup raw pine nuts
1 T light miso
3/4 tsp salt

Blend everything oh high in a powerful blender (I use a Vita-Mix) until creamy-smooth and warmed.

Add-Ons: These toppings made it prettier: Cracked black pepper, sliced asparagus tip and drizzle of truffle oil. 12-15 basil leaves added and nice light basil complexity.