Cream of Fennel Soup, or Vichyssoise, is a classic French soup that is both elegant and comforting. Made with a creamy broth, tender fennel, and potatoes, this soup is a perfect way to warm up on a cold day or to enjoy as a light and refreshing summer meal. With its subtle sweetness and delicate flavor, Cream of Fennel Soup is sure to be a hit with everyone at your table. It is a versatile dish that can be enjoyed as a starter, main course, or even as a side dish. With its creamy texture and flavorful broth, this soup is a true culinary delight.
Let's cook with our recipes!
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
ITALIAN VICHYSSOISE
Provided by Giada De Laurentiis
Time 2h17m
Yield 4 (1-cup servings)
Number Of Ingredients 13
Steps:
- For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
- For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.
- To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.
CREAM OF FENNEL SOUP (FENNEL VICHYSSOISE)
A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.
Provided by John Wironen
Categories Vegetable Soup
Time 48m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 30.8 g, Cholesterol 56 mg, Fat 16.1 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 9.6 g, Sodium 835.7 mg, Sugar 4.6 g
CREAM OF FENNEL SOUP (FENNEL VICHYSSOISE)
A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.
Provided by John Wironen
Categories Vegetable Soup
Time 48m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
- Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 30.8 g, Cholesterol 56 mg, Fat 16.1 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 9.6 g, Sodium 835.7 mg, Sugar 4.6 g
FRESH FENNEL VICHYSSOISE
Categories Soup/Stew Milk/Cream Blender Dairy Potato Vegetable Appetizer Lunch Pernod Fennel Fall Spring Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
- Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
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
Tips:
- Fennel fronds add freshness to the soup, so don't skip adding them if you have them. - To make a vegan version of this soup, use olive oil instead of butter and vegetable broth instead of chicken broth. - If you don't have any heavy cream on hand, you can use milk or even Greek yogurt. - For a creamier soup, blend it in a high-powered blender or food processor until completely smooth. - If you don't have time to let the soup chill before serving, you can serve it warm. However, chilling the soup helps to develop the flavors and makes it more refreshing. - Experiment with different toppings for your soup, such as croutons, crumbled bacon, or grated Parmesan cheese. - If you have leftover fennel, you can use it to make a delicious salad or slaw.Conclusion:
Cream of fennel soup is a delicious and versatile soup that can be enjoyed hot or cold. It's perfect for a light lunch or dinner, and it's also great for entertaining guests. With its creamy texture, delicate fennel flavor, and simple ingredients, this soup is sure to be a hit. Try experimenting with different toppings and variations to find your perfect bowl of cream of fennel soup.
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