in Soup Recipes

Fennel soup

updated

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Ingredients for 3 servings:

  • 1 small onion(s)
  • 1 tbsp butter
  • 1 m.-large fennel
  • 1 pinch of salt
  • possibly vinegar
  • Water
  • 1 pinch of nutmeg
  • 4 leaves hyssop (amount according to taste)
  • 150 ml whipped cream

Instructions

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

with Hildegard spice

Finely chop the onion and sauté in butter. Add the coarsely chopped fennel. Stir well several times, then add water until the vegetables are covered. Bring to a boil and simmer until the fennel is soft. Add salt and nutmeg, whipped cream, and then puree. Season with hyssop. Add vinegar if desired. This dish is delicious with croutons.

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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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