CREAM OF FENNEL SOUP
If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.
Provided by Kolibri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 158.6 mg, Sugar 1.1 g
CREAM OF FENNEL SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the feathery tops off the fennel bulbs. Finely mince two tablespoons of the green tops and set aside. Discard the woody stems. Chop the fennel bulbs medium fine.
- Melt the butter in a heavy saucepan. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. Add the chicken stock and simmer 10 minutes longer.
- Puree the soup in a blender or a food processor. Return it to the saucepan and add the cream. Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
- Bring to a simmer. Serve the soup topped with a dusting of chopped fennel tops. If desired, float a teaspoon of caviar on top of each serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 1029 milligrams, Sugar 12 grams, TransFat 0 grams
CREAM OF FENNEL SOUP
Make and share this Cream of Fennel Soup recipe from Food.com.
Provided by Orringuy
Categories Vegetable
Time 55m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
- Then, finely slice or dice, discarding the cores.
- Mince the onion.
- Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
- Sprinkle on flour stirring cook 3-4 minute
- Then add chicken stock and whisk to remove lumps.
- Bring to a boil. reduce heat simmer 15-20 minute.
- In a small bowl whisk together the egg yolk and cream. Gradually add small amounts to the hot soup to the egg mixture to warm.
- Then slowly add the egg mixture to the soup whisking constantly.
- Heat without boiling and season with Salt/Pepper to taste.
- Garnish with minced fennel leaves.
- For a smoother textrue, puree the soup before adding egg mixture.
CREAM OF FENNEL SOUP
From a grocery store hand-out booklet. If you've never tried it, then it's time you did and this soup makes it easy to like.
Provided by Julie Bs Hive
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste). Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
- Remove bay leaves and discard. Purée soup (use a blender, food processor or immersion blender) to a smooth consistency. Return to pot and swirl in the 1/2 cup potato flakes. Add chopped fronds. Remove pot from heat.
- Core unpeeled apple and chop into a fine dice. Ladle soup into four bowl. Top each with 1 tbsp apple and 1 tbsp cheese.
- Enjoy!
Nutrition Facts : Calories 95.2, Fat 1.3, SaturatedFat 0.3, Sodium 761, Carbohydrate 16.7, Fiber 3.5, Sugar 4.9, Protein 5.2
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- 1. Heat the extra virgin olive oil in a heavy-based saucepan, then add the fennel, garlic and a good pinch of sea salt. Cook over a medium heat, stirring occasionally, until the fennel starts to soften, about 10 minutes.
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- To prepare the fennel start by rinsing the bulbs thoroughly. Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous). You don't need to cut out the core.Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts. Slice each part across quite thinly (into approx. 5mm strips).
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- Slice one of the leeks in half lengthways, then finely cut into 4 cm (1 1/2 inch) lengths and set aside for the garnish. Thinly slice the other two leeks.
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