in Soup Recipes

Fennel soup with white wine

updated

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Ingredients for 4 servings:

  • 600 g fennel
  • 1 potato(s), floury
  • 750 ml vegetable broth or chicken broth
  • 125 g sour cream
  • 125 ml cream (whipping cream)
  • 1 tsp fennel seeds
  • 65 ml white wine
  • 1 small onion(s)
  • 80 g butter
  • salt and pepper
  • 160 g fish fillet(s), smoked

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with smoked fish filling

Finely chop the fennel and onion and sauté in butter without browning. Pour in the broth. Add the chopped potatoes, fennel seeds, and white wine. After 10 minutes of cooking, stir in the heavy cream and sour cream. Simmer for another 10 minutes. Purée thoroughly with a hand blender and strain through a fine sieve. Season with salt and pepper. Whisk again and serve. Top with smoked fish. Tip: Fish and seafood are particularly suitable as a garnish for the soup.

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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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