If you think you've never tasted fennel, then ask yourself about dill. Have you added dill(weed) to any of your dishes? Because if you have then you've just eaten the top bit of the fennel bulb. Yes, dill grows on top of the fennel bulb. It's less pungent that the root vegetable itself. So cooking this vegetable will give you that deep dill flavor.
To round out fennel's unique flavor, you can add some sour cream or heavy cream. This recipe calls for some. You can add more to taste if you find the fennel a bit strong. But the asparagus helps round out the flavoring of this comforting and elegant soup.
It's great to have a soup that can be made year round. Served warm in winter, it adds pizazz to a dreary winter night. Served chilled in summer and you find it makes a wonderful entertaining conversational piece. Any way you cut it, fennel is in season.
Cream of Asparagus and Fennel Soup Recipe
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 small potato, peeled and chopped
- 2 lb. Or 1 kg asparagus, trimmed and cut into 1 inch segments
- 1 bulb fennel, leaves and roots trimmed, coarsely chopped
- 7 cups water or 1 3/4 liter
- 2 bouillon cubes (chicken or vegetable) for 1 liter or chicken broth
- 1 tablespoon fresh tarragon, or ¼ teaspoon dried
- 1 ½ tablespoons chopped fresh basil, or ¼ teaspoon dried
- ½ cup or 125 ml sour cream
* Note if using chicken broth instead of bouillon cubes, reduce water to only 3/4 liter
Heat oil with onion in large soup pot. Add potato, asparagus and fennel; sauté briefly, stirring constantly. Add water, bouillon and herbs. Mix well and bring to boil. Cover and reduce to medium.
Simmer 20 minutes or until vegetables are tender.
Cool soup slightly, then liquefy in blender, or food processor until smooth and creamy. Stir in sour cream. Adjust seasonings and reheat.
Serve warm in winter and chilled in summer.
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