Serves: 4
Total Calories: 131

6 cups water
1 tablespoon extra virgin olive oil
3 cloves garlic thickly sliced
3/4 cup coarsely chopped fennel
1 cup coarsely chopped unpeeled red potato
1/2 teaspoon sea salt or to taste
3 1/2 cups asparagus spears cut into 1 inch pieces
1/2 cup coarsely chopped parsley
6 thin oranges slices

1. Bring the water to boil in a teakettle or small pot.

2. Heat the oil in a 4-quart stockpot over medium heat. Add the garlic, fennel, potatoes, and salt, and sauté, stirring occasionally for 3 minutes, or until the fennel begins to soften.

3. Carefully pour the boiling water into the pot along with the asparagus. Simmer for 5 minutes or until the asparagus is bright green and tender. Stir in the parsley and remove the pot from the stove.

4. Carefully ladle some of the soup into the blender until it is half full, and purée until smooth. Pour the purée into a large bowl and continue to blend the remaining soup.*

5. Return the puréed soup to the pot and simmer over medium heat until heated through. Adjust the seasonings, if desired.

6. Ladle the soup into bowls, garnish with an orange slice, and serve.

* If you have a hand blender, you can purée the cooked soup right in the pot.

TIP . . .
For flavor variety, roast or sauté the vegetables before adding them to the soup pot.

Nutritional Facts:

Serves: 4
Total Calories: 131
Calories from Fat: 30

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