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GFCF Creamy Asparagus and Fennel Soup

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.

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