Description
Creamy Asparagus Soup with Fennel and Tarragon- a delicious combination of flavors that dazzles the palate. Simple, easy, this soup is elegant enough for spring gatherings and special events, yet easy enough for weeknight meals. See notes for vegan.
Ingredients
- 1 large white or yellow onion, diced
- 1 small fennel bulb, cored and diced (or sub 2 cups diced celery)
- 2-3 tablespoons olive oil
- 3 cloves garlic- rough chopped
- 1/2 pound yellow, yukon or white potatoes, sliced, thin skins OK
- 6 cups of veggie stock or water, or a blend of both
- 1/4 teaspoon white pepper
- 3/4 teaspoon kosher salt
- 4 cups chopped fresh asparagus, woody ends removed. ( Approx 1 1/2 lbs to start, then trim the tough ends off) plus a few "tips" for garnishing
- 1-2 tablespoons fresh tarragon (optional, the tarragon elevates)
- 1/2 cup fresh Italian parsley or basil
- optional: 1/2 cup sour cream (or sub 1/3 cup cashews- see notes)
- Garnish: blanched asparagus tips, swirl of sour cream or yogurt (water it down and whisk to thin it --for better swirling), or make optional fennel oil ( you can also use olive oil)
Instructions
- Saute. In a large heavy-bottom pot, saute onion and fennel in olive oil over medium-high heat for 2 minutes, stirring constantly. Turn the heat to medium and continue cooking until softened, about 5-6 minutes. Add garlic and sauté for a couple more minutes, until fragrant.
- Simmer. Add water or stock, salt and pepper, and sliced potatoes, and bring to a boil. If making this vegan, add 1/3 cup raw cashews to simmer along with potatoes. Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender.
- Add asparagus, turn the heat up, and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Don’t overcook or you will lose the lovely color. Remove from the heat and let cool a bit.
- Blend. Using an immersion blender or a regular blender (with a tight lid), blend the soup until creamy and smooth, adding in the herbs. The herbs will give it this glorious color. Blend really well, so there are no specs of herbs, but rather, let them tint the soup and make it very green.
- Warm and season. Return to the stove and heat gently (do not boil, or you will lose the lovely color). Whisk in ½ cup of sour cream ( optional) and season the soup with salt and pepper to taste. If not using sour cream, a few drops of lemon juice are nice here.
- Serve. Divide among bowls, garnish with a swirl of sour cream if you like, fennel oil, blanched asparagus tips, or fresh tarragon.
Notes
Vegan: You can simply leave out the sour cream, or add ⅓ cup of cashews to the simmering potatoes for extra creaminess.
TIP : If you are using any other substitute for sour cream ( cashews or heavy cream) remember that sour cream has a good bit of tang, so you may need to add a little squeeze of lemon juice or a couple drops of white vinegar to balance the flavors. I have found that sour cream, has just the right balance of fat and acidity.
To make Fennel Oil :
Optional Fennel oil: Blanch. Place 1 1/2 cups of fennel fronds and 1 cup of parsley in a strainer, and dip in a large pot of salted boiling water for 45 seconds to blanch. Cool. Remove and immediately cool in an ice water bath, to shock ( keeping it green). Drain, and squeeze dry with kitchen towels or paper towels to remove as much water as possible. Blend. Place in a blender, with just enough oil to cover, about ¾ cup (or less is fine too), and a big pinch of salt, blend, adding a little more oil if necessary, to keep the blade turning. (Keep in mind, the less oil you use, the more flavorful this will be.) Blend for a full minute, until fairly smooth. Strain with a fine-mesh strainer or cheesecloth. Pour into a squeeze bottle. This keeps for a week in the fridge or can be frozen.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 229
- Sugar: 9.2 g
- Sodium: 1112.6 mg
- Fat: 11.5 g
- Saturated Fat: 3.6 g
- Carbohydrates: 28.1 g
- Fiber: 6.2 g
- Protein: 7.2 g
- Cholesterol: 10.1 mg
