Cream Of Fennel Soup Recipe

Name: Cream Of Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads fennel (with leaves); juice of 1/2 fresh lemon; 1 1/2 oz. butter (40 g); 1 1/2 oz. flour (40 g); 1 pt. chicken stock (600 ml); 1 pt. milk (300 ml); 1/2 tsp. mace; salt and pepper; a little chopped parsley; sprigs of fennel for garnish

Servings: persons

2 heads fennel (with leaves)
juice of 1/2 fresh lemon
1 1/2 oz. butter (40 g)
1 1/2 oz. flour (40 g)
1 pt. chicken stock (600 ml)
1 pt. milk (300 ml)
1/2 tsp. mace
salt and pepper
a little chopped parsley
sprigs of fennel for garnish

1
Trim and wash the fennel.
2
Cut in into quarters and cook it in boiling salted water with lemon juice until tender (30 minutes). Drain and roughly slice fennel.
3
Melt butter in a large saucepan and saute the fennel in it for a few minutes.
4
Stir in the flour, then add half the stock, milk, mace, seasoning and parsley.
5
Puree the soup.
6
Pour the soup back into the saucepan, add the remaining stock and milk and bring to a boil.
7
Simmer gently, stirring occasionally, for 10 to 15 minutes.
8
Serve hot garnished with chopped parsley and fennel sprig.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 heads fennel (with leaves), juice of 1/2 fresh lemon, 1 1/2 oz. butter (40 g), 1 1/2 oz. flour (40 g), and more.

Yes, Cream Of Fennel Soup 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.

Cream Of Fennel Soup

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