I make a lot of different soups, and anything in the shade of green I usually consider a “fancy soup”. Something about these pureed soups–the vibrant color, the lightness of vegetables, but the complexity of flavors–makes these just special, little bowls of goodness. Therefore, I usually choose to serve them for afternoon luncheons that involve guests. This Asparagus & Fennel Soup, from Ina Garten, presents just as beautifully as soups from my past, and while it is pretty rich (which I address below), a little goes a long way for perfect midday meal.
How to make it an A+: This soup is extremely rich, so it obviously needs to be accompanied by a nice bread and butter, but, in addition, I would like to see a little rustic spin by adding some cooked, chopped potatoes. This would be a nice balance of texture, and offset some of that richness. Note: To achieve the five cups of fennel, I needed three bulbs, not the suggested two.