in Soup Recipes

Orange soup with fennel and curry

updated

Spread the love

Ingredients for 4 servings:

  • 1 fennel bulb(s)
  • 3 oranges or 240 ml orange juice
  • 1 piece(s) ginger, approx. 4 cm
  • 1 tbsp butter
  • 600 ml broth
  • 1 tsp curry powder
  • 200 ml cream
  • salt and pepper

Instructions

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

Trim the fennel stem and fennel leaves, setting the leaves aside. Wash the fennel and cut into thin slices. Juice the oranges, peel the ginger, and finely dice it. Sauté the fennel and ginger in the butter. Deglaze with the orange juice and stock. Sprinkle in the curry powder and simmer over medium heat for about 15 minutes. Purée and stir in the cream. Season with salt and pepper and serve garnished with the fennel leaves.

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.

Orange soup with fennel and curry

Lahmacun – Turkish pizza