in Italy, Soup Recipes

Fennel soup

updated

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Ingredients for 3 servings:

  • 55 ml olive oil
  • 1 large onion(s)
  • 1 bulb(s) of fennel
  • 1 potato(s)
  • 680 ml vegetable broth or chicken broth
  • salt and pepper
  • dashes lemon juice

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Italian

Finely chop the onion. Remove the thick stalk and sprigs from the fennel and thinly slice the leaves. You can save the greens and add them to the soup bowl later as garnish. Dice the potatoes. Heat olive oil in a large pot and sauté the onions for 5 minutes until softened. Add the fennel and potatoes to the pot and fry for 5-10 minutes until the fennel is also soft. Then bring to a boil with the vegetable or chicken stock and reduce the heat so that the soup is just simmering. After 45 minutes, puree the soup and season with salt, pepper, and lemon juice, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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