Cream Of Fennel Soup Recipes

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CREAM OF FENNEL SOUP



Cream of Fennel Soup image

If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.

Provided by Kolibri

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

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
2 bulbs fennel, chopped, fronds reserved
2 cups water
1 cube vegetable bouillon
½ cup heavy cream
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
  • Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
  • Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 158.6 mg, Sugar 1.1 g

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

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

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

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