Creamy Asparagus Soup with Fennel and Tarragon
Creamy Asparagus Soup with Fennel and Tarragon
Ingredients
- 1 large white or yellow onion, diced
- 1 small fennel bulb, cored and diced
- 2-3 tablespoons olive oil
- 3 cloves garlic, rough chopped
- 1/2 pound yellow, yukon or white potatoes, sliced
- 6 cups water or veggie stock or blend of both
- 1/4 teaspoon white pepper
- 3/4 teaspoon kosher salt
For finishing
- 4 cups chopped fresh asparagus plus a few "tips" for garnishing
- 2-4 tablespoons fresh tarragon
- 1/4-1/2 cup fresh basil
- 1/2 cup sour cream
Garnish
- blanched asparagus tips
- sour cream
- Fennel oil
- Optional Fennel oil:
- 1 1/2 cups fennel fronds, chopped
- 1 cup Italian parsley
- 3/4 cup grapeseed or light olive oil
- pinch salt
Instructions
- 1
In a large heavy bottom pot, saute onion and fennel in 2 T oil over medium high heat, for 2 minutes, stirring constantly.
2 min - 2
Turn heat to medium and continue cooking until softened, about 5-6 minutes.
5 min - 3
Add water or stock, salt and pepper, and sliced potatoes, and bring to a boil.
- 4
Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender.
15 min - 5
Add asparagus, turn heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green.
2 min - 6
Remove from heat and let cool a bit.
- 7
In batches blend soup until creamy and very very smooth, adding in the herbs.
- 8
Return to the stove and heat gently (do not boil, or you will lose the lovely color).
- 9
Whisk in ½ C sour cream if using.
- 10
Divide among bowls, garnish with a swirl of sour cream if you like, fennel oil, blanched asparagus tips, or fresh tarragon.
Nutrition
Per serving (based on 4 servings)
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