Cream of Fennel Soup

Cream of Fennel Soup
Cream of Fennel Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup (60 ml) extra-virgin olive oil

  • 4-6

    cloves garlic, finely chopped

  • 1

    leek, thinly sliced

  • 5

    fennel bulbs, thinly sliced

  • 8

    tomatoes, peeled, seeded, and chopped

  • 6

    cups chicken or vegetable stock

  • 1/2

    cup (125 ml) chopped fennel greens

  • 1

    cup (250 ml) heavy cream or yogurt

  • Salt and freshly ground pepper to taste

Directions

Heat the oil in a large pot over moderate heat and saute the garlic and leek until tender but not brown, about 5 minutes. Add the fennel and tomatoes and cook, stirring occasionally, until the tomatoes have dissolved, about 10 minutes. Add the stock, bring to a boil, and simmer uncovered for 20 minutes. Puree the soup in batches in an electric blender or food processor and return to the pot. Add the remaining ingredients, bring to a boil, and boil for 1 minute. Refrigerate for at least 2 hours. Adjust the seasoning with salt and pepper before serving cold. Serves 4 to 6.

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