Tastes Like Spring Soup Recipe

Name: Tastes Like Spring Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds asparagus, woody ends broken off; 1 baby fennel bulb, trimmed, thinly sliced crosswise (2 oz when trimmed); 2 baby leeks, trimmed, washed, thinly sliced (2 oz when trimmed); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1/4 cup vermouth (can substitute 3 T vodka); 1 1/4 cups water; 1/2 cup half and half; 1-2 tablespoons mascarpone; Squeeze of a small Meyer lemon wedge; Sea salt to taste, if desired; Nasturtium blooms (optional, but recommended); Truffle oil (optional, but recommended)

Servings: persons

1 1/4 pounds asparagus, woody ends broken off
1 baby fennel bulb, trimmed, thinly sliced crosswise (2 oz when trimmed)
2 baby leeks, trimmed, washed, thinly sliced (2 oz when trimmed)
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup vermouth (can substitute 3 T vodka)
1 1/4 cups water
1/2 cup half and half
1-2 tablespoons mascarpone
Squeeze of a small Meyer lemon wedge
Sea salt to taste, if desired
Nasturtium blooms (optional, but recommended)
Truffle oil (optional, but recommended)

1
Trim off asparagus tips (about top 2 inches) and set aside. Slice remaining stems on the bias, in one inch pieces and place in a bowl.
2
Heat olive oil and butter over medium heat in a Dutch oven. When foam subsides, add sliced leeks and fennel and cook, stirring, beginning to get soft and translucent. Add sliced asparagus and vermouth (or vodka), stir and cook for 30 seconds. Cover pot and cook for 3 minutes. Add reserved tips, cover and cook for 3 minutes more. Remove from heat.
3
Add water and half-and-half to pot. Carefully transfer mixture to a blender. Puree mixture until smooth. Add mascarpone, starting with one tablespoon, and white wine vinegar and puree again. Taste to adjust seasonings adding an additional tablespoon of mascarpone if desired. Add squeeze of lemon, and sea salt if desired.
4
Serve in bowls at warm, at room temperature or chilled. Top with nasturtium bloom and a drizzle of truffle oil if desired. Enjoy!

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 pounds asparagus, woody ends broken off, 1 baby fennel bulb, trimmed, thinly sliced crosswise (2 oz when trimmed), 2 baby leeks, trimmed, washed, thinly sliced (2 oz when trimmed), 1 tablespoon olive oil, and more.

Yes, Tastes Like Spring Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tastes Like Spring Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions