Make Ahead

Asparagus Potato and Fennel Soup

April  5, 2010
2 Ratings
  • Serves 4
Author Notes

I made this for lunch today - it's super quick and easy, tasty, and I think it's pretty to boot! —aargersi

What You'll Need
  • 1 pound asparagus
  • 1/2 pound red 'c' potatoes
  • 1/2 fennel bulb, plus the greens
  • 1 cup chopped sweet onion
  • 3 cups low salt chicken broth
  • 1/2 cup half n half
  • zest from 1 lemon
  • salt and pepper
  • minced chives
  • crispy proscuitto - chopped **
  1. Bring a pot of salty water to a rolling boil. Grab each asparagus stalk at both ends and gently bend - it will break naturally at the tender to tough transition point. I think I learned that from Alton Brown. 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.
  2. 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.
  3. 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 (or move the soup to a 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. Serve topped with chives and crisp proscuitto.
  4. ** for the proscuitto, you can just lay thin slices between paper towels and put them on a paper plate, and microwave them on and off until they are crispy. Easy peasy!
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Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

5 Reviews

Ms. T. December 21, 2011
Last week I was home sick with a cold and my fridge was sadly bare, except for half a bunch of less-than-crisp asparagus and some leftover mashed potatoes. I saw your recipe, got inspired, and remembered the gangly fennel I forgot to harvest from my garden, and ran out in my PJs to collect it....I threw in some frozen peas to make up for not enough asparagus, and was thrilled to discover a few slices of pancetta in the voila! Delicious homemade soup AND I checked the chore of cleaning out the fridge before my holiday travels off the list. Thanks for the inspiration! Next time, I'll try the recipe as written and I'm sure it will be even better :)
Loves F. April 6, 2010
I want I want!
gabrielaskitchen April 6, 2010
Yum. My Nina (gomother) used to make a similar soup using the tougher stems and trimmings of the asparagus (after the tender tips were sauteed with pasta etc). Thanks for this recipe I had almost forgot about scrumptious cream of asparagus soup!
clintonhillbilly April 6, 2010
EmilyNunn April 6, 2010
Yippy-skippy. This looks delightful.