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Ingredients
US|METRIC
6 SERVINGS
- 1 yellow onion (or white, diced)
- 1 fennel bulb (cored and diced)
- 2 Tbsp. olive oil
- 3 cloves garlic (rough chopped)
- 1/2 lb. potatoes (yellow, yukon or white, sliced, skins OK)
- 6 cups water (or veggie stock or blend of both)
- 4 cups fresh asparagus (chopped, approx 1 ½ lbs to start, then trim the tough ends off plus a few “tips” for garnishing)
- 1/4 cup fresh tarragon
- 1/2 cup fresh basil
- 1/4 tsp. white pepper
- 3/4 tsp. kosher salt
- 1/2 cup sour cream (don’t use non-fat, it needs a bit of fat.)
- Garnish: (optional)
- asparagus tips (optional)
- sour cream (optional)
- oil (optional)
- 1 1/2 cups fennel fronds (chopped)
- 1 cup Italian parsley
- 3/4 cup seed (grape, or Light olive oil)
- 1 pinch salt
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium430mg18% |
| Potassium950mg27% |
| Protein8g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C70% |
| Calcium35% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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