Best Cream Of Fennel Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FENNEL SOUP



Fennel Soup image

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Provided by ADAMGODES

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 32m

Yield 4

Number Of Ingredients 4

¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 26.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 10.1 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 693.8 mg, Sugar 3.5 g

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

From a grocery store hand-out booklet. If you've never tried it, then it's time you did and this soup makes it easy to like.

Provided by Julie Bs Hive

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups chicken broth
2 cups water
1 large fennel bulb, chopped
reserved fennel leaves
1/2 medium onion, chopped
1 teaspoon garlic, minced
2 bay leaves
1/4 teaspoon dried dill
1/8 teaspoon black pepper
1/4 teaspoon salt
1/2 cup instant potato flakes
1 apple (preferably Gala)
1/4 cup grated asiago cheese or 1/4 parmesan cheese

Steps:

  • Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste). Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
  • Remove bay leaves and discard. Purée soup (use a blender, food processor or immersion blender) to a smooth consistency. Return to pot and swirl in the 1/2 cup potato flakes. Add chopped fronds. Remove pot from heat.
  • Core unpeeled apple and chop into a fine dice. Ladle soup into four bowl. Top each with 1 tbsp apple and 1 tbsp cheese.
  • Enjoy!

Nutrition Facts : Calories 95.2, Fat 1.3, SaturatedFat 0.3, Sodium 761, Carbohydrate 16.7, Fiber 3.5, Sugar 4.9, Protein 5.2

CREAMY FENNEL AND GREENS SOUP



Creamy Fennel and Greens Soup image

Provided by Kay Chun

Categories     Soup/Stew     Milk/Cream     Blender     Thanksgiving     Quick & Easy     Dinner     Lunch     Fennel     Spinach     Beet     Fall     Collard Greens     Potluck     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon unsalted butter
1 fennel bulb, trimmed and chopped
1 small onion, chopped
1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
6 cups water
3 cups baby spinach (2 ounces)
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Garnish: fennel fronds or chopped dill

Steps:

  • Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
  • Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
  • Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
  • Cooks' note:
  • Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

Make and share this Cream of Fennel Soup recipe from Food.com.

Provided by Orringuy

Categories     Vegetable

Time 55m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

1 lb fennel bulb, with 1 inch stalk (up to 1 1/2)
1 medium onion
4 tablespoons butter
2 tablespoons flour
3 cups chicken stock
1 egg yolk
1/2 cup light cream

Steps:

  • Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
  • Then, finely slice or dice, discarding the cores.
  • Mince the onion.
  • Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
  • Sprinkle on flour stirring cook 3-4 minute
  • Then add chicken stock and whisk to remove lumps.
  • Bring to a boil. reduce heat simmer 15-20 minute.
  • In a small bowl whisk together the egg yolk and cream. Gradually add small amounts to the hot soup to the egg mixture to warm.
  • Then slowly add the egg mixture to the soup whisking constantly.
  • Heat without boiling and season with Salt/Pepper to taste.
  • Garnish with minced fennel leaves.
  • For a smoother textrue, puree the soup before adding egg mixture.

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds fresh fennel
2 tablespoons unsalted butter
1/2 cup chopped onion
3 cups chicken stock
1 cup heavy cream
2 tablespoons Pernod or Ricard
Salt and freshly ground white pepper
4 teaspoons (about 3/4 ounce) Fresh sturgeon caviar (optional)

Steps:

  • Cut the feathery tops off the fennel bulbs. Finely mince two tablespoons of the green tops and set aside. Discard the woody stems. Chop the fennel bulbs medium fine.
  • Melt the butter in a heavy saucepan. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. Add the chicken stock and simmer 10 minutes longer.
  • Puree the soup in a blender or a food processor. Return it to the saucepan and add the cream. Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
  • Bring to a simmer. Serve the soup topped with a dusting of chopped fennel tops. If desired, float a teaspoon of caviar on top of each serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 1029 milligrams, Sugar 12 grams, TransFat 0 grams

VEGETARIAN CREAM OF FENNEL SOUP



Vegetarian Cream of Fennel Soup image

Make sure you roast the spices - in a pinch you can, of course, use pre-ground spices, but roasting them yourself intensifies the flavor a lot and really makes a difference in flavor.

Provided by barbara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

2 star anise
2 cardamom pods
1 teaspoon coriander seeds
olive oil
4 bulbs fennel, chopped
1 large onion, chopped
1 leek, sliced
salt to taste
1 cup dry white wine
5 cups vegetable broth

Steps:

  • Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
  • Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 32.4 g, Fat 8.1 g, Fiber 10 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 744.9 mg, Sugar 7.2 g

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
  • Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #bisques-cream-soups     #soups-stews     #vegetables     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #from-scratch

Related Topics