Fennel Soup Recipes

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

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

POTATO-FENNEL SOUP



Potato-Fennel Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 large leeks
1 large bulb fennel, diced (stems and fronds reserved)
1 large bulb fennel, diced (stems and fronds reserved)
3 large carrots, diced
Kosher salt and freshly ground pepper
Cooking spray
2 tablespoons unsalted butter
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1 1/2 cups skim milk
1/4 cup chopped fresh parsley and/or dill
1/2 cup low-fat ricotta cheese
4 slices crusty Italian bread, toasted

Steps:

  • Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
  • Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
  • Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
  • Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.

PEA & FENNEL SOUP



Pea & Fennel Soup image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 cups chopped fennel bulb, fronds reserved
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
2 (10-ounce) packages frozen peas
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
Good olive oil
Croutons (recipe follows)
2 tablespoons good olive oil
2 cups (1/2 inch diced) sourdough bread
Kosher salt and freshly ground black pepper

Steps:

  • Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Off the heat, add the salt and pepper.
  • Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Whisk in the creme fraiche and taste for seasoning. Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top.
  • Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
  • Yield: 2 cups

FENNEL SOUP II



Fennel Soup II image

Light, refreshing, and wonderful vegetable soup.

Provided by Laka kuharica - Easy Cook

Categories     Vegetable Soup

Time 25m

Yield 3

Number Of Ingredients 7

1 fennel bulb, diced
1 small leek, sliced
1 bay leaf
½ cube vegetable bouillon
2 cups water
1 tablespoon olive oil
2 teaspoons grated Parmesan cheese

Steps:

  • Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
  • Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 75.3 calories, Carbohydrate 7 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 70.1 mg, Sugar 0.6 g

LEEK AND FENNEL SOUP



Leek and Fennel Soup image

A hearty soup which is filling, tasty, and very easy to make.

Provided by Fiona G

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

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 ½ teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon

Steps:

  • In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
  • Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g

WHITE BEAN FENNEL SOUP



White Bean Fennel Soup image

This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 10

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

Steps:

  • In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

FENNEL, GARLIC AND POTATO SOUP



Fennel, Garlic and Potato Soup image

This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

Steps:

  • Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
  • Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

CARROT FENNEL SOUP



Carrot Fennel Soup image

Provided by Ruth Cousineau

Categories     Soup/Stew     Blender     Appetizer     Quick & Easy     Dinner     Fennel     Carrot     Fall     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds
Equipment: an electric coffee/spice grinder

Steps:

  • Preheat oven to 450°F with rack in lowest position.
  • Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
  • Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
  • Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

FENNEL SOUP GRATIN



Fennel Soup Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 pound unsalted butter
8 cups thinly sliced fennel, cored and tops removed (2 large bulbs)
8 cups thinly sliced yellow onions (4 large onions)
1 1/2 teaspoons minced fresh thyme leaves
1/4 cup brandy
1/2 cup medium-dry sherry
1/2 cup good white wine
8 cups good chicken stock
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup Pernod
16 slices crusty French bread
3/4 pound Gruyere cheese, grated

Steps:

  • Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
  • Preheat the broiler.
  • Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

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

CORN AND FENNEL SOUP



Corn and Fennel Soup image

Give this silky pureed soup a touch of elegance by topping it with corn kernels and fresh fennel fronds.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

2 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove of garlic, minced
Kosher salt and freshly ground black pepper
2 1/2 cups chicken broth
2 cups frozen corn kernels, plus more, thawed, for serving
1 cup chopped fennel, plus fronds, for serving
1/4 to 1/2 cup heavy cream, as desired

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 cup water and bring to a simmer.
  • Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the heavy cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot sprinkled with corn kernels and fennel fronds.

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

FENNEL CARROT SOUP



Fennel Carrot Soup image

This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon butter
1/2 teaspoon fennel seed
1-1/2 pounds carrots, sliced
1 medium sweet potato, peeled and cubed
1 medium apple, peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
2 tablespoons uncooked long grain rice
1 bay leaf
1/4 teaspoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FENNEL SOUP



Fennel Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 1h15m

Yield Four servings

Number Of Ingredients 10

1 onion, peeled, finely minced
2 small leeks, white parts only, carefully cleaned and finely minced
1 sprig fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 cups chicken broth, either fresh or low-sodium canned
3 bulbs fennel, trimmed and finely chopped, tops reserved for garnish
2 tablespoons low-fat milk
4 sprigs flat parsley leaves, rinsed and finely chopped
Red-pepper mousse (optional) (see recipe)

Steps:

  • Heat a nonstick pot over low heat. Add the onion, leeks, thyme, salt, pepper and 1/4 cup of the broth, cover the pan and cook over low heat until the vegetables are soft, about 10 minutes. Add the fennel, cover, and continue to cook until the fennel is tender, about 15 minutes. Add the remaining chicken stock and bring it to a boil. Cover, lower the heat and simmer gently for 25 minutes.
  • Puree the soup in a blender until smooth. Strain it through a fine-mesh strainer. Return any of the puree that does not pass through the sieve to the blender, puree again and re-strain, repeating until all the soup has been used. The soup can be refrigerated at this point for up to 3 days.
  • Just before serving, slowly bring the soup to a simmer, remove from the heat and whisk in the milk. Ladle into bowls. The soup can be garnished simply with the reserved fennel tops and chopped parsley. For a more festive -- and flavorful -- dish, add a dollop of red-pepper mousse.

CHILLED FENNEL SOUP



Chilled Fennel Soup image

Provided by Barbara Kafka

Categories     lunch, weekday, soups and stews, appetizer

Time 45m

Yield 8 cups

Number Of Ingredients 7

5 pounds fennel (5 medium bulbs), trimmed of tops and root ends (reserve tops for garnish) and cut in 1-inch cubes
3 tablespoons olive oil
8 ounces fromage blanc, or skim milk or low-fat cottage cheese
2 tablespoons fresh lemon juice
4 cups chicken broth
1 tablespoon kosher salt
Freshly ground pepper to taste

Steps:

  • Place fennel in a 5-quart casserole with a tightly fitting lid. Toss with olive oil. Cook, covered, at 100 percent power in a high-power microwave oven for 32 minutes, stirring twice.
  • Remove from oven and uncover. Immediately scrape mixture into a food processor. Process for several minutes, stopping from time to time to scrape sides of bowl, until mixture is very smooth.
  • Add fromage blanc and process until smooth. Add lemon juice and 2 cups of the chicken broth and process until smooth.
  • Scrape mixture into a large bowl. Whisk in remaining 2 cups chicken broth, salt and pepper.
  • Refrigerate until cold. Coarsely chop 1/2 cup of the fennel tops and sprinkle some over each serving.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 4 grams

More about "fennel soup recipes"

7 BEST FENNEL SOUPS | FOOD & WINE
7-best-fennel-soups-food-wine image

From foodandwine.com
Estimated Reading Time 1 min
  • Fennel Avgolemono. Tender, lightly caramelized fennel stars in this velvety soup.
  • Zucchini-and-Fennel-Soup. This refreshing soup gets delicious tang thanks to a swirl of crème fraîche.
  • Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil. Citrus oil is used two ways in this tasty soup: for sautéing the fennel and as a garnish.
  • Fresh Pea Soup with Ham. Fennel adds vibrant flavor to this excellent take on split pea soup.
  • Strawberry, Tomato and Fennel Gazpacho. This healthy, vegetarian soup is perfect for a warm spring day.
  • Chilled Sour Cherry Soup with Fennel & Sour Cream. "Fennel might be my favorite vegetable," says chef Nicolaus Balla, who blends it into his supersavory version of the traditional Hungarian soup.


SIMPLE FENNEL SOUP - EVERYDAY HEALTHY RECIPES
simple-fennel-soup-everyday-healthy image
2021-05-26 Instructions To prepare the fennel start by rinsing the bulbs thoroughly. Cut off the roots (if present) and trim off the green... In a …
From everydayhealthyrecipes.com
5/5 (2)
Total Time 29 mins
Category Lunch
Calories 90 per serving
  • To prepare the fennel start by rinsing the bulbs thoroughly. Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous). You don't need to cut out the core.Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts. Slice each part across quite thinly (into approx. 5mm strips).
  • In a large pot heat up the oil, butter and fennel seeds and cook gently until the butter has melted.
  • Add the onion, garlic, celery and fennel, season lightly, stir and cook over a medium heat for about 5 minutes stirring often.
  • Cover, lower the heat and ‘sweat’ the vegetable mixture for about10 minutes or until the fennel is tender, stirring often (do not let the vegetables brown).


FENNEL AND CARROT SOUP RECIPE | BON APPéTIT
fennel-and-carrot-soup-recipe-bon-apptit image
2014-10-15 Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring ...
From bonappetit.com


19 FABULOUS FENNEL RECIPES | TASTE OF HOME
19-fabulous-fennel-recipes-taste-of-home image
2019-12-18 Fennel Carrot Soup. This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene …
From tasteofhome.com


MUSHROOM FENNEL SOUP - CAROLINE'S COOKING
mushroom-fennel-soup-carolines-cooking image
2017-10-22 Instructions. Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat. Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel starts to …
From carolinescooking.com


ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE …
roast-carrot-fennel-soup-vegetables-recipes-jamie image
Method. Preheat the oven to 190ºC/375ºF/gas 5. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil. Roast for 20 minutes, then …
From jamieoliver.com


ROASTED FENNEL & POTATO SOUP - THE SIMPLE …
roasted-fennel-potato-soup-the-simple image
Preheat oven to 425 degrees F. Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. …
From simple-veganista.com


CELERIAC AND FENNEL SOUP - SIMPLE SEASONAL
celeriac-and-fennel-soup-simple-seasonal image
2015-11-30 Prep all of the vegetables. Melt the butter and soften the onions, fennel and celeriac over medium heat for about 3 minutes. Then add a few dashes of white pepper and cook one more minute.
From simpleseasonal.com


FENNEL AND POTATO SOUP RECIPE | LEITE'S CULINARIA
fennel-and-potato-soup-recipe-leites-culinaria image
2021-12-13 Directions. In a large saucepan over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, …
From leitesculinaria.com


INA GARTEN'S BEST SOUPS AND STEWS - FOOD NETWORK CANADA
2019-09-20 Mexican Chicken Soup. One of her most popular soups of all time, this recipe is so simple yet bursting with bright flavours of cilantro, coriander and jalapeno for truly Mexican flavour. Get the recipe. 11 / 15.
From foodnetwork.ca


FENNEL AND LEEK SOUP RECIPE - BBC FOOD
Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add the garlic and fry for one minute. Add the stock and bring to the boil.
From bbc.co.uk


CARROT AND FENNEL SOUP RECIPE - GLOBE SCOFFERS
2017-03-11 Instructions. Chop and wash all the vegetables. In a large sauce pan on a medium heat warm the oil and add the garlic purée. Add all the vegetables and pour in 300ml of chicken stock, bring to a boil, place the lid on and leave on the heat for 10 minutes. Take off the heat and add 200ml of chicken stock.
From globescoffers.com


POTATO FENNEL SOUP - A VEGAN RECIPE | GREEDY GOURMET
2022-05-08 Melt the oil in a large heavy-based saucepan. Add the onions, garlic and salt, then cook over a medium heat, stirring occasionally, for 7 minutes, or until the onions have softened. Add the fennel and cook for another 3 minutes. Add the potatoes, caraway seeds and vegetable stock then bring to the boil.
From greedygourmet.com


A PURéED MUSHROOM AND FENNEL SOUP FOR A CHILLY AFTERNOON
Place the olive oil in a large pot. Add the onion and roughly chopped fennel, cover and cook over medium heat for 5 minutes, shaking the pot occasionally. The vegetables should be slightly softened but not well browned. Add the potatoes and mushrooms, stir well, then pour in the sherry and stock. Bring to a boil, reduce the heat, cover and ...
From besthealthmag.ca


CARROT AND FENNEL SOUP WITH CHILI GARLIC OIL | CHATELAINE
Toss carrots, fennel and 2 large unpeeled garlic cloves with 2 tbsp olive oil, fennel seeds and salt on a large baking sheet. Spread out vegetables in a single layer. Season with pepper.
From chatelaine.com


TOMATO AND FENNEL SOUP - LITTLE SUGAR SNAPS
2021-10-27 Dice the shallot. Fry for 1 minute then stir in the garlic. Add diced fennel and salt and cook for 5 minutes, stirring often. Next add diced courgette and continue to cook for another 5 minutes. Pour in the blended soup base, pepper and herbs and cook for 15-20 minutes until the vegetables are all soft.
From littlesugarsnaps.com


FENNEL BROTH FOR SOUPS OR BRAISES - HIGH GROUND ORGANICS
Add the rest of the vegetables, the fennel seeds, thyme, and peppercorns. If using, add the Pernod and bring to a boil and cook until reduced by 90%. Add the vermouth or wine. Bring to a boil and reduce by 90%. Add the water along with the fennel fronds, stir to mix all the ingredients and bring to a boil. Skim any foam that surfaces.
From highgroundorganics.com


VEGETABLE SOUP WITH FENNEL, HERBS AND PARMESAN BROTH RECIPE
Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until ...
From foodandwine.com


10 FENNEL SOUP RECIPES TO COZY UP WITH | ALLRECIPES
2021-11-24 Roasted Butternut Squash and Fennel Soup with Citrus. Roasted butternut squash, fennel, onions, and garlic are blended with marmalade, cream, and warming spices. Recipe creator and Allrecipes Allstar France C suggests topping with …
From allrecipes.com


THE BEST GLUTEN-FREE SAUSAGE AND FENNEL SOUP RECIPE
2021-10-01 Ingredients. 2 bulbs of fennel, diced into 1 inch pieces 4 cloves garlic, minced 2 large Spanish onions, diced 900g hot or sweet Italian fennel sausage- I used sweet Italian fennel sausage from REA foods, but any good quality Italian fennel sausage will work 2 pounds fresh spinach chopped 2 tbs olive oil or an olive oil and canola oil blend like Puroliva 9 cups gluten …
From glutenfreefoodee.com


CREAMY FENNEL SOUP RECIPE (PLANT-BASED & PALEO!)
2021-09-20 In a large, heavy pot, heat the buttery spread or oil over medium-low heat. Add the onions and garlic and saute until soft, about 5 minutes. Add the chicken broth, fennel, and parsley and bring the mixture to a boil.
From godairyfree.org


CREAMY POTATO FENNEL SOUP RECIPE | EAT SMARTER USA
Heat the olive oil in a large pot and sauté the garlic, onions and fennel for 1-2 minutes, until translucent. Add the potatoes, celery root and vegetable broth and bring to a boil.
From eatsmarter.com


DELICIOUS CARROT & FENNEL SOUP | CANNING RECIPE - BECOMING A …
Ladle hot soup into hot jars leaving 1-inch headspace. Use a de-bubbler to remove air bubbles. Clean jar rims by wiping with warm water or distilled vinegar.
From becomingafarmgirl.com


25 BEST FENNEL RECIPES - INSANELY GOOD
2022-06-08 Roasted Fennel Pomodoro Recipe. Caramelized Fennel and Onions. Pasta with Fennel, Kale, and Lemon. Rigatoni with Sausage & Fennel. Roasted Carrot & Fennel Soup. Spinach Fennel Pizza. Homemade Italian Sausage. Crispy Lemon & Herb Chicken with Fennel. Chicken with Creamy Fennel Broth. Fennel-Garlic Braised Brisket with Roasted Peppers & …
From insanelygoodrecipes.com


CARROT AND FENNEL SOUP WITH ORANGE AND HERBS - BROOKLYN SUPPER
2022-01-06 Add carrots, garlic, 1/2 teaspoon sea salt, and all of the spices, and sauté 10 minutes more. Add the broth. Bring mixture to a gentle boil, then turn heat to medium-low heat for a gently bubbling simmer. Cook 20 minutes. Add the remaining 2 tablespoons olive oil, orange zest and juice, apple cider vinegar, and Parmesan.
From brooklynsupper.com


FENNEL APPLE SOUP RECIPE - DRAXE.COM
2012-08-03 Heat coconut oil in a large pot. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown. Add chicken stock and thyme. Puree soup in a Vitamix until smooth and creamy. Serve.
From draxe.com


CHILLED FENNEL SOUP - GASTROPLANT
2022-07-21 Add the sauteed fennel and onion and the vegetable stock/broth into the blender with the fennel fronds. Blend on high speed until smooth, 2-3 minutes with a Vitamix blender (see note). Taste the blended soup and stir in salt to taste if needed. Pour the soup into a large bowl or sealable container to cool.
From gastroplant.com


FENNEL AND FISH SOUP | RICARDO
Ingredients. 1 bulb fennel, diced ; 1 onion, chopped ; 2 tbsp (30 ml) olive oil ; 2 bell peppers, seeded and diced ; 6 cups (1.5 litres) chicken broth
From ricardocuisine.com


PORTUGUESE FENNEL SOUP RECIPE | RECIPE | PORTUGUESE RECIPES
Carne Estufada Ingredientes: 1 pedaço de vitela (mas também pode ser de porco) 2 cenouras 2 cebolas 1 dente de alho 2 a 3 colheres de sopa de azeite (consoante a quantidade de carne) sal q.b. 1 copo de vinho branco água q.b. 1 ramo de cheiros (usei coentros, alecrim, tomilho e louro que atei com um fio de cozinha para poder retirar no final) Preparação: Versão Rápida …
From pinterest.ca


FENNEL SOUP RECIPE - BBC FOOD
Method. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Add the new potatoes and fennel and sauté for 2-3 minutes. …
From bbc.co.uk


FENNEL BULB RECIPES | BBC GOOD FOOD
15 Recipes. Magazine subscription – your first 5 issues for only £5! Serve fennel bulbs in a range of savoury bakes, salads and stews. The mild aniseed flavour of this vegetable especially complements fish.
From bbcgoodfood.com


LOW HISTAMINE LEEK AND FENNEL SOUP RECIPE– MAST CELL 360
Make the Soup. In your large pot, add olive oil and white parts of the leeks you set aside earlier. Cover the pot and cook for about 3 minutes on medium low heat. Stir once or twice. When the leeks are very slightly browned, add the fennel, celery, thyme leaves, mint leaves, stock and a couple pinches of salt.
From mastcell360.com


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 »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #soups-stews     #vegetables     #easy     #european     #dinner-party     #kid-friendly     #vegetarian     #dietary     #comfort-food     #inexpensive     #taste-mood     #savory     #presentation     #served-hot     #3-steps-or-less

Related Search