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Asparagus, Fennel, Leek Soup
March 25, 2009

Asparagus, Fennel, Leek Soup

Ingredients -

4 T unsalted butter
1 large fennel bulb, trimmed, cored, and very thinly sliced
2 medium leeks, trimmed and thinly sliced
1/4 cup Pernod
1 large bunch asparagus, tough ends trimmed, cut into 1 inch pieces
3 cups chicken stock (more stock or water if needed)
1 t fennel pollen (okay to substitute ground fennel seed, but use less of the seed due to it's stronger pungency)
1/2 t ground white pepper
1/2 t dried thyme
generous pinch of kosher salt (adjust salt when soup is finished)
1/4 cup heavy cream, (add more or less to your liking)

To prepare -

Heat the butter in a large stock pot over medium-high heat. Add the fennel and leeks; saute/sweat about 5-7 minutes until wilted and beginning to look transparent. Add the Pernod, and continue cooking for another couple of minutes, being careful to not let vegetables brown. Add the asparagus and enough chicken stock to just cover the vegetables. Add the fennel pollen, white pepper, thyme, and salt. Increase the heat to high, and bring the mixture to a boil. Cook for just a couple of minutes, so that the asparagus is crisp-tender. Transfer mixture to a blender or food processor and puree until smooth; blend in the cream. Serve soup immediately, or transfer soup to a bowl and into prepared ice water. Reheat gently; or, I think this would also be a nice chilled soup.

Prepare an ice bath to quickly cool down the cooked soup in order to preserve the bright green color if you do not to intend to serve the soup right away.

Suggested garnish -

Snipped chives, creme fraiche, smoked salt, (crumbled bacon, or pancetta would be good; so would a seared scallop or a little hit of bay shrimp or crab... use your imagination!)

Wine Suggestions -