Lemon Fennel Soup With Garlic Croutons Recipe

Name: Lemon Fennel Soup With Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 shallots, chopped finely; 2 large fennel bulbs, sliced thinly, save the feathery fennel tops to use as garnish; salt; black pepper, freshly ground; 2 cups vegetable stock or 2 cups chicken stock; 2 cups milk; 2 slices fresh white bread, crusts removed; 1 garlic clove, finely chopped; 1 lemon, juice and zest of; 1 tablespoon fresh parsley, chopped

Servings: persons

2 tablespoons butter
3 shallots, chopped finely
2 large fennel bulbs, sliced thinly, save the feathery fennel tops to use as garnish
salt
black pepper, freshly ground
2 cups vegetable stock or 2 cups chicken stock
2 cups milk
2 slices fresh white bread, crusts removed
1 garlic clove, finely chopped
1 lemon, juice and zest of
1 tablespoon fresh parsley, chopped

1
Melt half the butter in a saucepan and saute the shallots until translucent.
2
Add the fennel.
3
Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened.
4
Add the stock and bring to a boil.
5
Simmer for 20 minutes.
6
Remove from heat and carefully puree the soup in a food processor or with a hand-held blender.
7
Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through.
8
Meanwhile, cut the bread into 1/2 inch cubes.
9
Melt the remaining butter in a frying pan, and saute the bread cubes with the garlic and lemon zest, until golden and toasted.
10
Remove the soup from the heat.
11
Stir in the lemon juice, and adjust the seasoning, if necessary.
12
Divide the soup between individual bowls.
13
Garnish with the croutons and chopped parsley.

369

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.

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 11 ingredients. The key ingredients include: 2 tablespoons butter, 3 shallots, chopped finely, 2 large fennel bulbs, sliced thinly, save the feathery fennel tops to use as garnish, salt, and more.

Yes, Lemon Fennel Soup With Garlic Croutons 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!

Lemon Fennel Soup With Garlic Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions