This Asparagus Fennel Orange Soup, an elegant spring soup has a wonderful balance of refreshing flavours from the asparagus, fennel, and oranges. The combination of these ingredients is both complementary and delicious. I usually like to prepare this for my dinner parties and garnish it with some micro greens.
This asparagus fennel orange soup with almond flakes is not only flavourful and pleasant, but it also takes very little time to create. Fresh fennel has a flavour that is clean and almost like licorice, and it goes well with the citrusy zing of orange. In particular, when fennel is in season, this is a dish that is not only simple but also economical to prepare. We hope you like this recipe.
Basic ingredients for Asparagus Fennel Orange Soup
Asparagus: This is a nutritious and flavorful vegetable that’s rich in vitamins, minerals, and antioxidants. It adds a unique and earthy flavor to the soup.
Onions: They are a staple in many dishes and add a sweet and savoury flavour to the soup.
Fennel: This is a crunchy and slightly sweet vegetable that’s often used in Mediterranean cuisine. It adds a mild licorice flavour to the soup.
Bay Leaf: This is a dried herb that’s often used in soups and stews to add a subtle, earthy flavour.
Salt and Pepper: These are common seasoning ingredients that add flavour to the soup.
Olive Oil: It’s a healthy source of fat that’s commonly used in Mediterranean cuisine.
Orange Juice: This is a fresh and tangy ingredient that adds brightness and acidity to the soup.
Cream: It adds a smooth and creamy texture to the soup.
Vegetable Broth: This is the base of the soup, and it adds volume and depth of flavour.
Micro-greens: These are young and tender edible plants that are used to garnish the soup.
Almond Flakes: They add a crunchy texture and nutty flavour to the soup.
If you can’t find fennel, you can substitute it with celery.
Instead of almond flakes, you can use any other nuts like cashews or pistachios.
For a vegan version of this soup, you can omit the cream and use vegetable broth instead of water.
Serving Tips for Asparagus Fennel Orange Soup
- Serve the soup warm, but not too hot, to allow the flavours of the fennel and orange to shine through. If serving chilled, make sure it is thoroughly chilled before serving.
- Enhance the presentation and taste by adding a garnish. Top the soup with a sprinkling of fresh fennel leaves, orange zest, or a drizzle of extra virgin olive oil. You could also add a dollop of crème fraîche or yoghurt for a touch of creaminess.
- Serve the soup with a slice of crusty bread or baguette to add texture and contrast. A simple green salad with a citrus vinaigrette would complement the soup’s flavours as well.
- The soup may be kept in the refrigerator for up to three days after it has been made. Put the soup in a jar and seal it up. That’s all there is to it.
- Reheat it on the stove or in the microwave before serving. Alternatively serves cold as a cool summer soup.
Asparagus Fennel Orange Soup
- 300 g Asparagus cut into chunks
- 3 onions, thinly sliced
- 1 large fennel, thinly sliced
- 1 bay leaf
- fresh ground pepper
- 2 tbsp olive oil
- 1 cup freshly squeezed orange juice
- 1/4 cup cream
- 4 cup water or vegetable broth
- 1/4 cup almond flakes
- When using a medium-sized saucepan, sauté the onions as well as the bay leaf in olive oil over medium heat till the onions reach a golden brown color.
- After adding the fennel and asparagus, continue to sauté for another 5 minutes.
- Salt and pepper should be used to season the veggies.
- First, combine all of the ingredients, and then pour in the water or the vegetable stock.
- Reduce the temperature, and let the ingredients cook together at a low simmer for around twenty minutes.
- After the asparagus and fennel have finished cooking and become soft, combine all of the ingredients in the hand blender and mix them until they have a texture that is smooth and creamy.
- After adding the orange juice and cooking cream, continue to let the mixture simmer over low heat for an extra 5 minutes.
- Add some salt and freshly ground black pepper to taste.
- Place in a bowl for serving, and top with a garnish of almond flakes and microgreens.