Ina Garten Asparagus and Fennel Soup

Ina Garten asparagus and fennel soup takes 1 hour 15 minutes and fresh asparagus, fennel and leeks to make a silky, creamy spring soup with a hint of basil. Try this make-ahead cozy soup for Easter lunch or a spring dinner party, since it freezes well and needs only one pot.

Cook the fennel, leeks and onions for the full 20 minutes until they are very tender, because that slow start builds all the sweetness. Hurry it and the soup tastes grassy and thin instead of silky.

Ina Garten makes big batches when asparagus is plentiful and freezes them for quick lunches. She skips the potatoes and heavy cream, so a little long-grain rice gives the soup its smooth, silky body.

Source: Cooking for Jeffrey (2016)

Ina Garten Asparagus and Fennel Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

50

minutes

Calories

260

kcal

Rice melts into the vegetables as the soup simmers, then blends into a velvety puree with no heavy cream. A splash of Pernod and fresh basil give each spoonful a faint, sweet anise note.

Ingredients

• 2 1/2 tablespoons good olive oil
  

• 2 1/2 tablespoons unsalted butter
  

• 5 cups (3/4-inch-diced) fennel, tops and cores removed (2 fennel bulbs)
  

• 3 cups chopped leeks, white and light green parts (2 leeks) (see note)
  

• 2 1/2 cups chopped yellow onions (2 onions)
  

• 1 pound medium-thick asparagus
  

• 1/2 cup long-grain white rice
  

• 8 cups good chicken stock, preferably homemade
  

• 3 large sprigs fresh thyme, tied with kitchen string
  

• Kosher salt and freshly ground black pepper
  

• 1/2 cup julienned fresh basil leaves, plus extra for garnish
  

• 2 tablespoons Pernod liqueur
  

• 1/2 cup half-and-half
  

• Freshly grated Italian Parmesan cheese, for serving
  

Directions

• Cook the vegetables: Heat 2 1/2 tablespoons olive oil and 2 1/2 tablespoons butter in a large Dutch oven over medium heat, then add the fennel, leeks and onions. Cut 8 asparagus tips 2 inches long and set them aside, then slice the rest of the stalks 1/2 inch thick and add them to the pot.
• Soften until tender: Cook the vegetables for 20 minutes, stirring occasionally. They are ready when everything is very tender.
• Simmer with rice: Add 1/2 cup rice, 8 cups chicken stock, 3 thyme sprigs tied with string, 2 teaspoons salt and 1 teaspoon pepper, then bring it to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally, until the rice is very tender.
• Add basil and Pernod: Take the pot off the heat and stir in 1/2 cup julienned basil and 2 tablespoons Pernod. Then discard the thyme bundle.
• Blanch the tips: While the soup simmers, bring a small saucepan of water to a boil and cook the reserved asparagus tips for 2 minutes. Drain them, then move them to a bowl of ice water and set aside.
• Blend the soup: Puree the soup with an immersion blender, or work in batches in a regular blender without overfilling it. Then stir in 1/2 cup half-and-half and taste for seasoning.
• Reheat and serve: Warm the soup over low heat, then ladle it into bowls. Top each bowl with julienned basil, grated Parmesan and one blanched asparagus tip.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Braun MultiQuick 7 immersion blender, Regency butcher's twine, 500 ft, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make asparagus and fennel soup ahead of time?

Yes, this is a great make-ahead soup. Make it completely and refrigerate it for up to 5 days, then reheat gently over low heat before serving.

Can I freeze this soup?

Ina Garten freezes it for quick lunches, and it keeps for up to 6 months. Let it cool fully first, then thaw it in the fridge and reheat it slowly.

What can I use instead of Pernod?

Pernod adds a hint of anise that matches the fennel, so another anise liqueur like Ricard or pastis works well. You can also leave it out, though the soup will taste a little less complex.

Do I need an immersion blender?

No, a regular blender works fine. Just fill it only partway and blend in batches, because hot soup expands and can splash out.

What is the biggest mistake with this soup?

Skipping a thorough wash of the leeks is the most common one, since they hide a lot of sand that ends up gritty in the soup. Slice them first, then rinse the pieces well in a bowl of water.