- 8
Ingredients
- 1 1/2 tablespoons grapeseed oil
- 1 1/2 pounds fresh asparagus, hard ends removed (break each end off naturally to remove the fibrous ends) and chopped
- 1 large fennel, chopped (reserve fennel frawns for garnish)
- 1 large white onion, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped
- Zest and juice of 1 lemon
- 1/2 cup white wine
- 3 1/2 cups vegetable stock
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper
- 1 cup fat free or regular half and half
Preparation
Step 1
Heat the oil over medium heat in a large soup pot. Add the celery, onion and fennel and cook, stirring often, until they have softened (about 7-10 minutes.) Add the lemon, asparagus, squash and garlic and continue cooking, stirring often for another 5-7 minutes. Season with salt and pepper to taste, about 1 teaspoon each of salt and pepper. Add the wine and the stock and bring to a boil, then simmer for 10 minutes. Add the herbs and simmer for another 10-15 minutes allowing all the flavors to meld together nicely. Remove from heat. Using an immersion blender or food processor blend until very smooth. Cover and refrigerate for at least 4 hours to ensure the soup is very cold (if you’re in a time crunch, as I was, you can also place it in the freezer for at least 2 hours and stir often to make sure the top doesn’t freeze.) When ready to serve remove from the fridge, adjust any final seasonings and whisk in the half and half. Ladle into soup bowls and garnish reserved fennel frawns.
- Red Wine with Breakfast