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Cream of Fennel Soup

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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

Details

Servings 4

Preparation

Step 1

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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