in Soup Recipes

Fennel soup

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Ingredients for 4 servings:

  • 1 liter vegetable broth
  • 250 ml whipped cream
  • 700 g fennel
  • 1 onion(s)
  • butter
  • Pepper from the mill
  • Crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely dice the onion. Cut the fennel into small to medium-sized cubes. Reserve the fennel fronds for garnish. Sauté the onion and fennel in a pan with melted butter. Deglaze everything with the vegetable stock and simmer for 20 minutes. Then puree the soup with a hand blender and add the whipped cream. Season to taste with pepper. Serve the soup in bowls with a spoonful of crème fraîche and the fennel fronds.

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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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