in Soup Recipes

Fennel and ginger cream soup

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 2 cm ginger
  • 1 fennel bulb(s)
  • 2 tbsp rapeseed oil
  • 250 ml water
  • ½ cube of bouillon
  • 2 tbsp, heaped sour cream
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dice the onion and finely chop the ginger. Cut the fennel into small pieces. Sauté the onions and ginger in rapeseed oil, add the fennel and cook. Add water and half the bouillon cube and simmer. Once the vegetables are soft, puree thoroughly with a hand blender. Add the sour cream, season to taste, and mix, or puree again.

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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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