in Soup Recipes

Fennel cream soup

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Ingredients for 4 servings:

  • 3 bulbs of fennel
  • 1 handful of herbs, washed and roughly chopped
  • 1 clove(s) garlic
  • 3 tbsp oil (olive oil)
  • ½ liter vegetable broth
  • 100 ml cream
  • Salt
  • pepper
  • 2 tsp lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean and wash the fennel and cut into strips. Set the fennel greens aside. Peel and chop the garlic. Sauté the garlic and 1/3 of the herbs in oil. Add the fennel and season with salt. Sauté for 10 minutes. Pour in a little stock. Simmer for 20 minutes. Drain the fennel. Purée with 300 ml stock, some fennel greens, and the remaining herbs. Bring to a boil. Add cream and enough stock to achieve a pleasant consistency. Season with salt, pepper, and lemon.

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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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