Fennel Soup With Orange Crème Fraîche And Croutons Recipes

FENNEL SOUP WITH ORANGE CRèME FRAîCHE AND CROUTONS

Steps:

• Preheat oven to 375°F with rack in middle.
• Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
• Meanwhile, peel potato and cut into 1/2-inch pieces.
• Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
• Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.
• Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.
• Serve soup with orange crème fraîche and croutons.

FENNEL SOUP

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.

CARROT, FENNEL, AND ORANGE SOUP

Steps:

• In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
• In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).
• Serve soup garnished with chervil leaves or fennel fronds.

TOMATO FENNEL SOUP WITH GARLIC CROUTONS

Steps:

• Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat.
• Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes.
• Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry.
• Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes.
• Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic.
• Serve with Garlic Croutons;.
• Garlic Croutons:.
• Preheat the oven to 375*F.
• Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil.
• Bake for about 8 minutes, until the croutons are crisp and lightly browned.

LEMON FENNEL SOUP WITH GARLIC CROUTONS

Steps:

• Melt half the butter in a saucepan and sauté the shallots until translucent.
• Add the fennel.
• Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened.
• Add the stock and bring to a boil.
• Simmer for 20 minutes.
• Remove from heat and carefully puree the soup in a food processor or with a hand-held blender.
• Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through.
• Meanwhile, cut the bread into 1/2 inch cubes.
• Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted.
• Remove the soup from the heat.
• Stir in the lemon juice, and adjust the seasoning, if necessary.
• Divide the soup between individual bowls.
• Garnish with the croutons and chopped parsley.