If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.

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  • Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.

  • Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

Cook's Note:

You can use a chicken stock cube instead of vegetable stock cube, but then the soup is no longer vegetarian.

Nutrition Facts

211 calories; protein 2.7g; carbohydrates 14g; fat 17.1g; cholesterol 56mg; sodium 158.6mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/15/2018
Excellent tasting creamy soup. This is very similar to my grandmother s recipe. Delicious! Read More
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