John Myers
Fennel Cream Soup, Finely Seasoned
The perfect fennel cream soup, finely seasoned recipe with a picture and simple step-by-step instructions.
- 2 piece Fennel, about 700 gr.
- 2 piece Small onion
- 1 Sting Butter
- 2 tbsp Sugar
- 200 ml Noilly Prat
- 800 ml Vegetable broth
- Salt
- Black pepper from the mill
- 200 ml Cream
- 100 ml Creme fraiche Cheese
- 100 ml Ouzo
- 2 piece Chicory leaves
- 1 tsp Fennel seeds
- Rinse the fennel a little, cut off the fine greens and set aside. Now halve the fennel and cut out the stalk. Then cut into small cubes. Peel and finely dice the onion. Heat the vegetable stock.
- Heat the butter and sauté the fennel together with the onion until translucent. Sprinkle with the sugar and caramelize well. Then deglaze with the Noilly Prat and let it boil down a little, then fill up with the vegetable stock, put the lid on and let everything simmer on a low heat until the vegetables are soft.
- In the meantime, toast the fennel seeds in a pan without swirling the fat until it begins to “smell” and then take it out of the pan immediately, otherwise it will continue to roast and could burn.
- We take the soup off the stove and puree it finely, then add the cream and season with salt and pepper, put it on the stove again and let it boil briefly. Now we stir in the crème fraîche and the ouzo and the finely chopped fennel green and let it steep for a short time.
- Rinse the chicory leaves with hot water and pat dry with crepe, cut out the stalk and then cut the leaf into fine strips.
- Put the finished soup in a soup cup and sprinkle with the fennel seeds and the finely chopped chicory and now ….. enjoy your meal …..
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