This soup can be made with or without dairy and is the perfect spring soup. I love it for both Passover and Easter or a lovely spring brunch. And it is so easy to make that you can make it for lunch or dinner and feel so good about what you are eating.
I taught this soup recipe to a class recently and many of the students had not had fennel before. They were a little leary of what the soup would taste like but ended up loving it and licking their bowls clean!
Creamy Asparagus and Fennel Soup
2 medium fennel bulbs, cleaned and chopped
2 bunches asparagus, cleaned, ends removed, chopped
1 large shallot, peeled and chopped
3 Tablespoons oil, grapeseed or olive oil
1 quart (32 oz.) chicken or vegetable stock
¼ cup dry white wine
2/3 cup heavy cream or soy or coconut milk coffee creamer (plain)
2 handfuls of fresh spinach leaves
salt and pepper to taste
Clean and prepare the fennel, asparagus and shallots.
Heat a stock pot over medium heat. Add the oil. Once heated for approximately 30 seconds, add the fennel, shallots and asparagus. Saute over medium heat for 8 minutes, stirring occasionally so the shallots don’t burn on the bottom of the pan.
Add the stock and wine and bring to a boil. Once boiling, turn down the heat to low so the soup simmers. Cover and allow to simmer for 25 minutes.
Add salt and pepper to taste. Add the cream/coffee creamer and spinach. Using a blender or a hand immersion blender, blend until creamy.
Can be served hot or chilled.