One more amazing soup to help us clean up the stragglers from our CSA shares. The recipe below is pretty close to the recipe we used.
1 pound asparagus – trimmed
1/2 pound red potatoes
1/2 fennel bulb, plus the greens
1 cup chopped sweet onion
3 cups homemade chicken broth
1/2 cup half n half
zest from one lemon
salt and pepper
Bring a pot of salty water to a rolling boil. When the water is boiling, add the asparagus and blanch for about a minute, then plunge it into a big bowl of ice water. When it is completely chilled remove and pat dry.
Cut the potatoes in 8ths, chop the white part of the fennel and add the potatoes, fennel and onion to a pot with the broth. Add a couple grinds of pepper and a pinch of salt. Bring to a simmer and continue to simmer until they are all quite tender. Meanwhile cut just the tips off the asparagus and chop the stalks. Once the potatoes and friends are tender add in the asparagus stalks and the half n half. Simmer a few more minutes, then add a handful of chopped fennel greens and turn off the heat. Use an immersion blender and blend it until it’s uniform but still has a bit of texture and flecks of red and green. Taste and adjust the seasoning. Return to the heat and stir in the asparagus tips and the lemon zest and leave it just long enough for them to get warm.