in Soup Recipes

Fennel soup with a twist

updated

Spread the love

Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 2 bulbs of fennel, finely chopped
  • 1 shot of Pernod
  • 0.1 liter white wine, dry
  • Salt
  • Sugar
  • a little cayenne pepper
  • ½ liter vegetable broth
  • 2 shots of cream
  • 1 tsp lemon juice
  • 1 slice(s) wholemeal toast bread, diced
  • 1 tbsp olive oil
  • 1 clove(s) garlic, unpeeled

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick, easy and delicious

Heat the oil in a saucepan, add the fennel, and deglaze with Pernod and the white wine. Add the spices and enough stock to just cover the fennel. Cover and simmer until soft (approx. 10-15 minutes), then blend in the pan with an immersion blender. Add the cream and lemon juice and season to taste. Meanwhile, heat the oil in a pan. Fry the garlic clove and bread cubes until crispy. Serve separately with the soup.

Facebook Comments

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.

Shortcrust pastry cutter 'the best' with 1 – 2 – 3 – dough

Carrot Cake Delight