Best 7 Cream Of Fennel Soup Fennel Vichyssoise Recipes

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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



Cream of Fennel Soup image

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

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

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



Cream of Fennel Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds fresh fennel
2 tablespoons unsalted butter
1/2 cup chopped onion
3 cups chicken stock
1 cup heavy cream
2 tablespoons Pernod or Ricard
Salt and freshly ground white pepper
4 teaspoons (about 3/4 ounce) Fresh sturgeon caviar (optional)

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



Italian Vichyssoise image

Provided by Giada De Laurentiis

Time 2h17m

Yield 4 (1-cup servings)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, thinly sliced
3/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth
1 cup arugula
1/2 cup mascarpone, at room temperature
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
8 cherry or grape tomatoes, quartered

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)



Cream of Fennel Soup (Fennel Vichyssoise) image

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

3 tablespoons butter
2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
2 leeks - halved, rinsed, and diced into 1/4-inch pieces
4 potatoes, peeled and diced into 1/4-inch pieces
6 cups chicken broth
2 carrots, diced
1 red bell pepper, diced
1 cup heavy whipping cream
2 tablespoons anise-flavored liqueur (such as Pernod®)
salt and white pepper to taste

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)



Cream of Fennel Soup (Fennel Vichyssoise) image

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

3 tablespoons butter
2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
2 leeks - halved, rinsed, and diced into 1/4-inch pieces
4 potatoes, peeled and diced into 1/4-inch pieces
6 cups chicken broth
2 carrots, diced
1 red bell pepper, diced
1 cup heavy whipping cream
2 tablespoons anise-flavored liqueur (such as Pernod®)
salt and white pepper to taste

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



Fresh Fennel Vichyssoise image

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

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
2 onions, sliced
1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
4 cups chicken stock or canned low- salt chicken broth
2 tablespoons Pernod
2 cups half and half

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



Cream of Fennel Soup image

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

3 cups chicken broth
2 cups water
1 large fennel bulb, chopped
reserved fennel leaves
1/2 medium onion, chopped
1 teaspoon garlic, minced
2 bay leaves
1/4 teaspoon dried dill
1/8 teaspoon black pepper
1/4 teaspoon salt
1/2 cup instant potato flakes
1 apple (preferably Gala)
1/4 cup grated asiago cheese or 1/4 parmesan cheese

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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