Recipe for Asparagus fennel soup

This recipe is brought to you by The Garden Apartment, a food blog about eating locally produced foods in the Washington, DC area. The original post can be found here.


  • 4 TB butter or olive oil
  • 1/2 large fennel bulb, roughly sliced
  • 4 large shallots, roughly sliced
  • 2 tsp ground coriander
  • 2 pounds of asparagus, trimmed and cut into 2 inch pieces
  • vegetable or chicken stock, to cover (about 3-4 cups)
  • 1 tsp fresh lemon juice
  • salt and pepper, to taste
  • fennel fronds, finely chopped (optional)

Melt the butter in a large stockpot over medium heat. Add the fennel, shallots, and a dash of salt. Sauté until soft and beginning to caramelize; about five minutes. Add the fresh asparagus and coriander and sauté for one additional minute. Cover with the vegetable stock and simmer for five minutes, until asparagus pieces are tender.

Blend thoroughly in batches, until soup is smooth and creamy. Return to stockpot and add lemon juice, salt, and pepper.

Serve with a drizzle of olive oil or dollop of creme fraiche, and optional chopped fennel fronds.