Cooking Instructions
1.
Dice the
White Onion (1)
. Core and dice the
Fennel Bulb (1)
. Slice
Yukon Gold Potatoes (1 1/2 cups)
, Roughly chop the
Garlic (3 cloves)
. Remove the ends from the
Asparagus (4 3/4 cups)
and chop them up. Save the tips for garnish.
2.
In a large heavy bottom pot, saute onion and fennel in
Oil (2 Tbsp)
over medium-high heat, for 2 minutes, stirring constantly.
3.
Turn heat to medium and continue cooking until softened, about 5-6 minutes.
4.
Add garlic and saute for a couple more minutes, until garlic becomes fragrant.
5.
Add
Vegetable Stock (6 cups)
and sliced potatoes, and bring to a boil. Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender.
6.
Add asparagus, turn heat up and return to a boil, and cook for 2-3 minutes. Don’t over cook or you will loose the lovely color.
7.
Remove from heat and let cool a bit. In batches (see warning above) blend soup until creamy and very very smooth, adding in
Tarragon (4 Tbsp)
and
Fresh Basil (1/2 cup)
.
8.
Blend really well, so there are no specs of herbs but rather, let them tint the soup and make it very green. Whisk in
Sour Cream (1/2 cup)
. Return to the stove and heat gently. Do not let this soup boil, it will turn the color.
9.
As it is heating … add the
Kosher Salt (1/2 tsp)
and
Ground White Pepper (1/4 tsp)
.
10.
Place
Fennel Leaves (2 cups)
and
Italian Flat-Leaf Parsley (1 cup)
in a strainer, and dip in a large pot of salted boiling water for 30 seconds. Remove and immediately cool in an ice water bath, to shock.
11.
Drain, and squeeze dry with kitchen towels or paper towels to remove as much water as possible. Place in a blender, with just enough
Canola Oil (3/4 cup)
to cover (or less is fine too).
12.
Blend, adding a little more oil if necessary, to keep the blade turning. Keep in mind, the less oil you use, the more flavorful this will be. Blend for a full minute, until fairly smooth.
13.
Let this sit in the fridge, as long as possible, preferably over night. Strain with a fine mesh strainer or cheese cloth. Pour into a squeeze bottle. This keeps for a week or two in the fridge, or can be frozen.
14.
Garnish with blanched asparagus tips, sour cream and fennel oil. Enjoy!
