Cream of Roasted Fennel Soup Recipe

Cream of Roasted Fennel Soup Recipes

Ingredients :

2 large bulbs fennel

1 large onion, peeled and cut into quarters

1 tbsp olive oil

salt and freshly ground black pepper

3 cups homemade chicken stock, low-sodium canned chicken broth, or vegetable broth

1 cup water

1/2 cup creme fraiche or heavy cream, plus about 1/4 cup for spooning into the finished soup

Method :

Preheat the oven to 400 degrees. Cut the tops and feathery fronds off the fennel. Discard the fronds; reserve the tops. Cut the bulb into small chunks and place in a medium-size roasting pan or ovenproof skillet. Add the onion and drizzle the oil on top. Stir the vegetables to coat them with the oil and season with the salt and pepper. Roast the vegetables, stirring once or twice, until the fennel is somewhat brown and tender when pierced, 35-40 minutes.

While the fennel is roasting, finely chop the reserved fennel tops to make about 1 cups and set aside. Remove the roasting pan from the oven. Add the broth and water to the vegetables, scraping up and browned bits. Working in small batches puree the mixture in a food processor or blender until smooth. Add 1/2 cup of the crème fraiche to the last batch and blend until smooth. Transfer the soup to a medium-size saucepan and season to taste. Bring to a gentle simmer over low heat. Serve hot, with a sprinkling of the reserved fennel tops and the additional crème fraiche or heavy cream if desired.

Makes 6 servings

For this soup, fennel, with its slightly sweet, anise flavor is first roasted and then pureed to a thick, creamy texture. The flavors are clean and fresh tasting. Serve this soup on a cold winter's day, topped with a dollop of crème fraiche and crunchy chopped fennel tops.

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