QUICK FACTS
SUMMARY
Asparagus is a highly nutritious vegetable because it contains different antioxidants: beatacarotene, glutathione, and quercetin to name a few. It is also high in vitamins and minerals.
INGREDIENTS
METHOD
1. Cut off the asparagus tips and set aside. Cut the asparagus stems into small slices using a food processor to help break up the fibrous threads that could make the soup stringy.
2. Heat oil in a stockpot over medium-high heat. Add the garlic, onion, celery and fennel. Stir-fry for 7 minutes. Add the sliced asparagus and potatoes. Cook for an additional 3 minutes.
3. Pour the stock and wine; bring to a boil. Reduce the heat to low and allow to simmer, covered, until the potatoes are soft and tender, 25-30 minutes.
4. Turn off the heat. Add the basil, dill, tarragon, mustard, cream (or milk), salt, and pepper.
5. Puree the soup pot using a blender until smooth.
6. Bring a small pot of water to a boil. Cook asparagus tips for 2 minutes. Drain and add the tips to the soup.
7. Garnish with a slice of hard-boiled egg, and a few of the fennel fronds.
