Cream Of Roasted Fennel Soup With Pepper Aïoli

Name: Cream Of Roasted Fennel Soup With Pepper Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bulbs fennel, trimmed, roughly chopped, 4 frond tips reserved; 1 None onion, roughly chopped; 4 cloves garlic, unpeeled, bruised; 2 tsp fennel seeds; 1 tbsp olive oil; 2 cups vegetable stock; 1 cup milk; None None FOR THE PEPPER AIOLI; 1 None red pepper, quartered, deseeded; 2 cloves garlic, peeled; 1 None large egg yolk; 1 tbsp lemon juice, plus 2 tsp to serve; 1/2 tsp Dijon mustard; 1/3 cup olive oil

Servings: persons

2 bulbs fennel, trimmed, roughly chopped, 4 frond tips reserved
1 None onion, roughly chopped
4 cloves garlic, unpeeled, bruised
2 tsp fennel seeds
1 tbsp olive oil
2 cups vegetable stock
1 cup milk
None None FOR THE PEPPER AIOLI
1 None red pepper, quartered, deseeded
2 cloves garlic, peeled
1 None large egg yolk
1 tbsp lemon juice, plus 2 tsp to serve
1/2 tsp Dijon mustard
1/3 cup olive oil

1
Preheat oven to 400u00b0F. Combine fennel, onion, garlic, fennel seeds and oil in a shallow baking dish. Roast for 30 mins. Cover and roast for 20 mins, or until tender.
2
Transfer mixture to a large saucepan. When garlic is cool enough to handle, squeeze garlic from skins. Return to pan along with stock, milk and 1 cup water. Bring to a boil then reduce heat and simmer for 10 mins. Let cool for 15 mins.
3
Meanwhile, to make the pepper aioli, preheat broiler. Roast pepper, skin-side up, until skin blisters and blackens. Cover in plastic wrap for 5 mins then peel skin. Chop flesh roughly. Blend or process garlic, egg yolk, 1 tbsp lemon juice and mustard until mixture is smooth. With motor operating, add oil in a thin, steady stream. Process until aioli thickens. Add peppers and process until smooth.
4
To serve, blend or process soup until smooth. Transfer to a clean pan and add remaining lemon juice. Stir over medium heat until hot. Ladle into bowls and garnish with reserved fennel fronds. Serve with aioli.

316

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 2 bulbs fennel, trimmed, roughly chopped, 4 frond tips reserved, 1 None onion, roughly chopped, 4 cloves garlic, unpeeled, bruised, 2 tsp fennel seeds, and more.

Yes, Cream Of Roasted Fennel Soup With Pepper Aïoli 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!