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Vegetarian Cream of Fennel Soup
Rating: 4 stars
Make sure you roast the spices - in a pinch you can, of course, use pre-ground spices, but roasting them yourself intensifies the flavor a lot and really makes a difference in flavor.
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Vegetarian Cream of Fennel Soup

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.

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  • Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

Nutrition Facts

Per Serving:
254 calories; protein 5.1g; carbohydrates 32.4g; fat 8.1g; sodium 744.9mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/20/2021
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© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/20/2021