Silky and vibrant, this soup builds deep flavor from leeks and fennel slowly softened in butter until sweet and translucent, brightened with a hit of fresh ginger. A touch of flour thickens the base before fresh asparagus simmers in, piece by piece, until it's fork-tender and ready to blend into something velvety smooth. Straining it gives you that restaurant-style texture — no fibrous bits, just pure asparagus flavor in every spoonful. A finish of heavy cream rounds out the whole pot, turning it lush and pale green, while a scatter of chopped parsley adds a fresh, herby lift right before serving. It's an elegant starter or light lunch that fits neatly into a vegetarian kitchen, and it comes together with mostly hands-off simmering and one satisfying blend.
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Melt the butter in a large saucepan or Dutch oven over medium heat. Add the leeks and fennel and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
Add the ginger and cook, stirring, until fragrant, about 1 minute.
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