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.
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Raka Biswas
[email protected]This soup is perfect for a cold winter night.
Ali Talha
[email protected]I love this soup! It's so easy to make and it's always a hit with my family.
E Evans
[email protected]This is the best fennel soup I've ever had.
Travis Morris
[email protected]This soup is amazing! I highly recommend it.
Zeno
[email protected]I'm so glad I found this recipe. It's a keeper!
shun bae hatrix
[email protected]This soup is a great base for other dishes. I've used it to make a creamy fennel sauce for pasta and it was delicious.
Maniraj Koirala
[email protected]I added some chopped fresh parsley to the soup for a pop of color and freshness. It really brightened up the soup.
Tamanna Akther
[email protected]I used vegetable broth instead of chicken broth and the soup was still very flavorful. This is a great vegetarian soup option.
Ms Shana
[email protected]I added some grated Parmesan cheese to the soup and it was heavenly. The cheese added a richness and depth of flavor that took the soup to the next level.
Raheena Bi
[email protected]I made this soup in a slow cooker and it turned out great. The flavors had time to meld and the soup was even more delicious the next day.
Khan Rashel
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the fennel.
Tawananyasha Blessed Chakona
[email protected]I'm not a big fan of fennel, but I really enjoyed this soup. The flavor was subtle and the soup was very creamy.
Edla Kapukire
[email protected]This soup is perfect for a cold winter night. It's warm and comforting, and the fennel flavor is really unique.
Kaine Chris
[email protected]I made this soup for a dinner party and it was a huge success. Everyone raved about the flavor and the creamy texture.
Julianne Artemyeva
[email protected]This soup is a great way to use up leftover fennel. It's also a very healthy soup, with lots of vegetables and fiber.
Jay Floyd
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and the flavor is amazing. I love the combination of fennel and potatoes.
Ivo Don
[email protected]This soup was delicious! I made it for my family and they all loved it. The fennel flavor was subtle but present, and the soup was creamy and flavorful. I will definitely be making this again.