in Germany, Soup Recipes

Fennel cream soup

updated

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Ingredients for 8 servings:

  • 1 kg fennel
  • 1 bunch of spring onions
  • 2 small potatoes
  • 50 g butter
  • 2 liters of beef broth
  • ½ liter cream, liquid
  • salt and pepper
  • ¼ liter cream, whipped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Trim the fennel, peel the potatoes, and dice both. Trim and finely chop the spring onions. Sauté the fennel and spring onions in the butter. Deglaze with stock and cream. Add the potatoes and cook until tender. Puree everything and season with salt and pepper. Add the heavy cream and blend until smooth. Garnish with the fennel greens.

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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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