As the winter months roll in, it’s time to start thinking about warm and comforting soups to keep us cozy as “comfort food warms the heart and nourish the soul“. And today, I want to introduce you to a new and creative soup recipe. Winter Asparagus and Fennel Soup – a delicious combination of flavours that dazzles the palate. Simple and easy, this soup is elegant and has a balance of refreshing flavours, that are both complimentary and delicious.
This Asparagus and fennel soup with orange is a delicious combination of flavours, the first spoonful, and you’ll be stunned. The orange with the fennel, asparagus and leeks is a beautiful and unexpected twist.
The soup is very light and gives a creamy texture without the addition of potatoes, just add little cream or oat cream and make it rich enough. The orange elevates it to another level. It is not absolutely essential, but it is really tasty. I’m in love with this creamy asparagus and fennel soup. I think you will be too!
Why Asparagus and Fennel?
Asparagus is a vegetable that is not only delicious but also packed with nutrients. It’s high in antioxidants, anti-inflammatory compounds, and is a good source of vitamin K, vitamin C, and folate. Fennel, on the other hand, adds a unique licorice-like flavor and is also packed with nutrients like potassium, vitamin C, and folate.
Of course the health benefits are there to see, but the flavours of these two green veggies combine beautifully in this soup. Asparagus has a unique freshness which is unlike all the other green vegetables typically used in soups. It typically is served sautéed with a sauce, or as a part of a salad, but don’t sleep on it being a great ingredient to use in your soups! Even though not yet in peak season, Asparagus is definitely a vegetable you should be able to find all year around. ( I especially recommend trying out this recipe between April and May as this is the absolute FRESHEST asparagus you will ever try!)
However, today we are not making just asparagus soup, fennel and orange takes this soup o the next level. Fennel is an ideal vegetable to use in a soup. It cooks quickly, retains its distinct, complex flavour in cooking and makes a surprisingly effective natural thickener. So it can turn even a minimalist dish, such as this soup, into a flavourful meal. Plus it’s incredibly nutritious! This combination is simply divine and is sure to turn anyone in your house into a soup lover.
What you need for this Soup
- Asparagus – fresh asparagus is the best for this soup
- Fennel – For maximum flavour use medium size, firm bulbs with bright green stalks.
- Butter – Adds flavour. Use plant-based spread for a vegan option.
- Oil – Used alongside the butter for ‘sweating’ the vegetables. Prevents the butter from browning.
- Shallots and leek – sweat them in oil and butter
- Stock – Use either vegetable or chicken stock.
- Orange Juice – adds brightness and citrus flavour
- Cream – for added richness and creaminess
- Salt and pepper – Adding whole peppercorns intensifies the flavours.
How to prepare Winter Asparagus and Fennel Soup
- Sauté onion, leeks and garlic in olive oil.
- Add the chopped asparagus, fennel, bay leaf, peppercorn and little salt and mix well. Cover the pot and let the asparagus and fennel sweat for 5-7 minutes, stirring occasionally. Sweating the vegetable mixture with a bit of seasoning before adding the stock will help the veggies release more flavour.
- Add the water or stock and simmer covered until the vegetables are tender.
- Remove the bay leaf. Using an immersion blender or a high speed blender, blend until silky smooth.
- Return to the stove and heat gently. Add the orange juice and whisk in cream or oat cream.
- Taste and season with salt and pepper.
How to Make this Winter Asparagus and Fennel soup Exceptionally Creamy:
If you only use a hand blender your soup , it will be smooth and creamy but probably not exceptionally smooth and creamy! You might be ok with this but if you want to achieve truly creamy and rich results I recommend pureeing the soup in a high-speed blender. It’s best to do this in batches (especially if your soup is hot).
Using a blender means nothing gets wasted, you don’t need to pass it through a fine mesh sieve and you’ll still enjoy a velvety smooth, creamy soup!
Helpful Tips and Tricks for making Asparagus and Fennel Soup
- Vegan – You can make this soup vegan by substituting the cream for for any plant-based cream or milk.
- Storage – You can store this celeriac soup in the fridge for up to four days. Reheat in the microwave or in a pan on low heat.
- Freeze – Store this soup in the freezer for up to six months. Defrost thoroughly before reheating on the hob or in the microwave.
- Fennel – Fennel discolours quickly so use it as soon as you’ve prepared it. Store fresh fennel bulbs in a plastic bag in the fridge for up to 4 days. Any leftover fennel pieces can be wrapped in a damp paper towel, placed in a plastic bag and refrigerates.
- Blending – Always remember when blending warm soup, to blend it in small batches, and cover with a kitchen towel and hold the lid down with all your might, when turning the blender on. Start with the lowest setting and increase speed gradually. This will help prevent a blender explosion.
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