Cream Of Fennel Soup

1. 1

   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.

2. 2

   Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.

3. 3

   Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.