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How To Make Cream Of Fennel Soup

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How To Make Cream Of Fennel Soup
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A simple but extremely tasty fennel soup recipe fennel soup. Certainly creamy, tasty and worth the preparation. Relish our Cream of Fennel Soup recipe. Enlarge A simple but extremely tasty fennel soup recipe fennel soup. Certainly creamy, tasty and worth the preparation. Relish our Cream of Fennel Soup recipe.
Serves:
4
Preparation Time:
1 hour
Cooking Time:
45 minutes
Total Time:
1 hour 45 minutes

Step 1: You will need...

  • 1 tsp fennel seeds, toasted and ground
  • 2 garlic cloves, peeled and chopped
  • 100 g butter
  • 700 g fennel bulbs, sliced
  • 1 ltr chicken stock (approx)
  • 100 ml cream
  • salt and pepper
  • some feathery fennel leaves, reserved for garnishing
  • 1 chopping board
  • 2 knives, 1 large 1 small
  • 1 medium cooking pan with lid
  • 1 wooden spoon
  • 1 spatula
  • 1 electric blender

Step 2: Melt the butter

Heat the pan over a medium to low temperature and add the butter. Give it a quick stir around so that it melts evenly.

Step 3: Add the garlic

Put the garlic in the pan and stir it into the melted butter. Cook for about a minute.

Step 4: Cook the fennel

Carefully put the fennel into the pan, followed by the fennel seeds. Season with salt and pepper, cover with the lid and then leave to cook over a low heat for 30 minutes, stirring from time to time.

Step 5: Add the stock

Remove the lid from the saucepan then, while stirring, slowly pour in the chicken stock. Season with salt and pepper, give it one more stir, then replace the lid, bring it to a boil and simmer for 15 minutes.

Step 6: Blend the soup

Spoon the soup out into the blender and gently pulsing to start with, blend until very smooth. Be warned not to do this too fast as you may end up having a soup shower! When you finish, pour it back into the saucepan.

Step 7: Add cream and adjust seasoning

Pour the cream into the soup, swirl it all together and finally, season with salt and pepper to taste.

Step 8: Serve

As a final touch, garnish with the fennel leaves. This soup can be served hot, or in summer serve chilled if you prefer.
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