Tuesday, May 29, 2012

Creamy Asparagus & Fennel Soup

Here is a quick recipe for a soup that takes approximately an hour in the making from beginning to end.  A great wintery meal and perfect comfort food for the family.  I enjoy making this soup because it just  smells so fresh when its cooking.  I whizzed this little one up tonight when I raced in from the rain.

Creamy Asparagus & Fennel Soup

40g Butter
1 Small Onion - diced
1/2 Leek - sliced (alternative is a stick of celery)
1 Baby Fennel - washed and diced
1 Medium Potato - diced
375ml Chicken Stock
1/2 Tbsp Fresh Tarragon
1/2 Tbsp Fresh Basil (optional)
350g (1.5 bunches) Asparagus - snap off woody ends then sliced
300ml Thickened Cream
Cracked Pepper

Using a medium saucepan, place butter into pan and melt, once melted add the onion and fry for 2 minutes.

Next add the leek (or celery) and fennel and simmer for two minutes.

Then add the potato, tarragon, basil and stock and simmer for a further ten minutes.

Add the asparagus, salt and pepper to season and after 5 minutes more turn off the heat and cool slightly.

Once cooled slightly, place soup in blender or food processor and puree.

Once pureed, place soup back into the saucepan, pour in the cream, and turn on to medium heat and bring up to a slow simmer for a minute then serve.  Pour into bowl and top with some further cracked pepper. Serve with crusty bread roll or toast on the side.

Soup can be stored in fridge or freezer without cream in it.

Serves - 6 Entrees or 3-4 Mains.