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Ingredients30 m servings 211
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 211 calories; 17.1 14 2.7 56 159 Full nutrition
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