Asparagus-Fennel Soup

Asparagus-Fennel SoupOur Asparagus-Fennel Soup is a wonderful blend of yellow onions, fennel, garlic, russet potatoes, asparagus, and tarragon.

Asparagus-Fennel Soup
Makes about 2 quarts
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium fennel bulb, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups diced russet potatoes, peeled
  • 1 cup dry white wine
  • 1 cup water
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground white pepper
  • 1 bunch fresh asparagus, trimmed and chopped
  • ¼ cup fresh tarragon leaves
  • ½ cup sour cream
  • Garnish: fresh tarragon leaves, extra-virgin olive oil
  1. In a large Dutch oven, heat oil over medium-high heat. Add onion and fennel; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, potatoes, wine, 1 cup water, salt, and pepper; bring to a boil. Reduce heat to medium; cover and simmer until potatoes are fork-tender, about 15 minutes. Reserve ¼ cup asparagus tips for garnish. Add remaining asparagus; cook until tender, about 4 minutes. Remove soup from heat, and let cool for 5 minutes; add tarragon.
  2. Working in batches, transfer soup to the container of a blender; blend until smooth. Return soup to Dutch oven, and heat over low heat; whisk in sour cream. Garnish with reserved ¼ cup asparagus tips, tarragon, and oil, if desired.

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