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If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 2 bulbs fennel, chopped, fronds reserved
- 2 cups water
- 1 cube vegetable bouillon
- ½ cup heavy cream
- salt and freshly ground black pepper to taste
Directions
Step 1
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.
Step 2
Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 211 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat11g | 53% |
| Cholesterol56mg | 19% |
| Sodium159mg | 7% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber4g | 14% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C16mg | 78% |
| Calcium87mg | 7% |
| Iron1mg | 6% |
| Potassium540mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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