Fresh Fennel Soup

  • Servings: 4

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  • 1 tablespoon unsalted butter
  • 1 small onion, very finely chopped
  • Large pinch of ground fennel
  • 1 garlic clove, very finely chopped
  • 3 medium fennel bulbs, cored and cut into small pieces, feathery tops chopped
  • 1 large red potato, peeled and diced
  • 5 cups chicken stock or canned low-sodium broth
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper

How to make this recipe

  1. Melt the butter in a large saucepan. Add the onion and the ground fennel and cook over moderate heat until the onion softens, about 3 minutes. Add the garlic and cook for about 30 seconds, stirring constantly. Add the pieces of fennel bulb, potato and stock and bring to a boil; simmer until the fennel is tender, about 15 minutes.

  2. Working in batches, puree the soup in a blender or food processor. Strain the soup into a clean saucepan, stir in the cream and season with salt and pepper. Serve the soup in bowls, sprinkled with the chopped fennel tops.

Contributed By Published May 2001

481627 recipes/fresh-fennel-soup 2013-12-06T23:26:39+00:00 Joanne Weir spring|summer|fast-column|easter|mothers-day|soups-and-stews|4|fast|weeknight-dinner may-2001,joanne weir,vegetable soup,fast soup,fennel soup,soup recipe recipes,fresh-fennel-soup 481627

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