Soups: Fine Vegetable Soup with Caramelized Fennel

5 from 8 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 497 kcal


  • 0,5 Leek, rest
  • 3 Carrots
  • 0,5 Fresh fennel, rest
  • 1 Onion
  • 0,5 Zucchini, rest
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Grained vegetable broth *
  • 100 ml Cream
  • 1 tbsp Sugar
  • 10 g Butter
  • 1 Breaded chicken schnitzel, the rest of the Sunday


  • Peel the onion and carrots, clean the fennel and leek. Cut the fennel into wedges and dice the rest.
  • Heat the oil in a saucepan and fry all the vegetables except for the fennel for about 5 minutes. Add the grained vegetable stock and pour in a little water. Let simmer for about 10 minutes at a low temperature.
  • Now puree the whole thing and refine with cream.
  • Melt the butter in a pan and fry the fennel wedges in it. As soon as they have taken on any color, sprinkle the sugar on top and let it melt. Stir constantly so that it doesn't burn.
  • Cut the chicken schnitzel into fine strips and also fry in the pan.
  • Place the vegetable soup on a warmed plate, place the meat strips on top and garnish with the caramelized fennel.
  • * Link to spice mixes: Granulated vegetable broth


Serving: 100gCalories: 497kcalCarbohydrates: 15.3gProtein: 1.3gFat: 48.7g
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Written by John Myers

Professional Chef with 25 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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