Asparagus and Fennel Soup

Asparagus and Fennel Soup
  • 4 Tbsp. butter or olive oil
  • Fennel bulb, chopped
  • 4 shallots, chopped
  • 2 tsp. ground coriander
  • 2 pounds asparagus, chopped
  • 3-4 cups stock (chicken or vegetable)
  • Lemon juice, to taste
  • Salt and pepper, to taste
  • Fennel fronts, finely chopped (optional)
  1. In a large pot, melt butter over medium heat.
  2. Add fennel, shallots and some salt. Saute until soft and starting to caramelize.
  3. Add coriander and asparagus and saute until fragrant.
  4. Cover vegetables with stock and simmer until asparagus is tender, about 5 minutes.
  5. Blend in batched until soup is creamy and smooth. Return to pot, add lemon juice, salt and pepper.
  6. Garnish with fennel fronds, if desired, or a drizzle olive oil or dollop of sour cream.


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