Asparagus, Fennel and Dill Soup
Author: Magdalena Wszelaki
Serves: 6-8
- 10 oz sugar snap peas
- 10 oz fennel bulbs
- 10 oz asparagus
- 1 bunch green onions (white and green parts)
- 4 cups water
- 1.5 tsp sea salt
- 3 tbsp brown rice
- 2 large leeks
- 2 tbsp olive oil
- ½ cup fresh dill, loosely packed
- ½ cup fresh mint leaves, loosely packed
- 3 cups light vegetable broth or chicken broth
- 2-3 tbsp fresh lemon juice, more to taste
- lemon peel, grated from one lemon
- freshly ground black pepper to taste
- garnish: fruity green olive oil
- Wash the vegetables.
- String and coarsely chop the snap peas.
- Chop the fennel bulbs. This should yield about 2 cups.
- Slice the asparagus and green onions.
- Put all vegetables into a large pot with the water, 1 tsp salt, and the rice.
- Simmer, covered, for about 30 minutes.
- In the meantime, chop the green onions to yield about 2 cups.
- Saute them in the olive oil over medium heat with a pinch of salt.
- Stir them often until them become soft and begin to turn a golden color, about 20 minutes.
- Add the cooked onions, dill, mint, and broth to the vegetables.
- Let the soup simmer for another few minutes, then remove from heat and let cool a little.
- Puree the soup in a blender until smooth. (You may do this in batches, or all at once if you have an immersion blender).
- Return it to the pot and add lemon juice, pepper, and sea salt to taste.
- Bring the soup back to a simmer just before serving.
- Drizzle some fruity olive oil on top of each serving.
- Enjoy!
Inspired by Anna Thomas’s book Love Soup.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/asparagus-fennel-and-dill-soup/
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