Creamy Aspargus & Fennel Soup

Serves 8

2 bunches Ontario asparagus (about 200 g)
5 Tbsp butter
1 onion, finely chopped
1 leek, white and pale part only, finely sliced
2 small fennel bulbs, chopped, fronds reserved (about 200g)
1/3 Cup all purpose flour
8 Cups good quality chicken stock
¾ Cup sour cream or crème fraiche
salt & pepper

Method:

• Cut off the tips of the asparagus spears and set aside. Roughly chop the remainder, including the woody ends.

• Melt the butter in a large pot over medium heat. Add the onion, leek, fennel and asparagus (excluding the tips). Sprinkle with a ½ teaspoon of salt. Cook stirring occasionally, for 10 minutes or until softened but not browned.

• Stir in the flour. Gradually stir in the chicken stock. Bring to a boil and simmer over medium-low heat for 10 minutes or until vegetables are very tender.

• Meanwhile, blanch the reserved asparagus tips in well salted water. (about 2 minutes; do NOT cover the pot). Drain and refresh in a bowl of cold water. Set aside.

• Remove the soup from the heat and let cool slightly. Purée using a wand blender or a traditional blender until smooth. Return to pot and bring to a simmer. Stir in the sour cream. Season with salt and pepper.

• To serve, ladle out into soup bowls and garnish with the reserved asparagus spear and fennel fronds. Serve with crusty bread.

Enjoy!