Cream of Fennel Soup – a delicious recipe with fresh fennel, unsalted butter, onion, chicken stock, heavy cream, Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the feathery tops off the fennel bulbs.
2
Finely mince two tablespoons of the green tops and set aside.
3
Discard the woody stems.
4
Chop the fennel bulbs medium fine.
5
Melt the butter in a heavy saucepan.
6
Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes.
7
Add the chicken stock and simmer 10 minutes longer.
8
Puree the soup in a blender or a food processor.
9
Return it to the saucepan and add the cream.
10
Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
11
Bring to a simmer.
12
Serve the soup topped with a dusting of chopped fennel tops.
13
If desired, float a teaspoon of caviar on top of each serving.
564
kcal
Calories
34
g
Fat
5
g
Carbs
57
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds fresh fennel, 2 tablespoons unsalted butter, 1/2 cup chopped onion, 3 cups chicken stock, 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.
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