Cook The Book: Fennel Soup With Parmesan Cream

Name: Cook The Book: Fennel Soup With Parmesan Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, peeled and chopped; 14-ounce fennel bulb, trimmed and chopped; 2 tablespoons olive oil; 2 tablespoons butter; 2 cloves garlic, peeled and chopped; 2 tablespoons Pernod (or Ricard, pastis, etc.); 1/2 cup white wine; 2 cups plus 2 tablespoons light chicken stock (a dissolved cube will just do); Salt and white pepper; 2/3 cup whipping cream; About 2 tablespoons freshly grated Parmesan; Croutons, for serving

Servings: persons

1 large onion, peeled and chopped
14-ounce fennel bulb, trimmed and chopped
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, peeled and chopped
2 tablespoons Pernod (or Ricard, pastis, etc.)
1/2 cup white wine
2 cups plus 2 tablespoons light chicken stock (a dissolved cube will just do)
Salt and white pepper
2/3 cup whipping cream
About 2 tablespoons freshly grated Parmesan
Croutons, for serving

1
In a large pan, very gently stew the onion and fennel in the oil and butter until really soft, without coloring. (Note: this should take at least 20 minutes, and is an essential step for any properly flavored, creamed vegetable soup.)
2
Add the garlic and stew for a further 5 minutes. Add the Pernod and light it with a match, shaking the pan a little until the flames subside. Pour in the wine and cook fast for a few minutes (simply to allow the harsher edges of the wine to dissipate quickly) then turn the heat down once more, add the stock with some seasoning, cover, and simmer quietly for 30 minutes.
3
Puree in a blender for as long as you can bear it (a food processor is not as good here), before pushing the result through a fine sieve into a clean pan. Reheat but do not boil. Ladle into 4 heated deep soup bowls.
4
Gently heat the cream in a small pan and whisk in the Parmesan until dissolved. Divide between the 4 soup bowls, spooning it over the surface of each serving. Hand a bowl of croutons at the table.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large onion, peeled and chopped, 14-ounce fennel bulb, trimmed and chopped, 2 tablespoons olive oil, 2 tablespoons butter, and more.

Yes, Cook The Book: Fennel Soup With Parmesan Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!