Cream of Fennel Soup
Author: Vicky Cassidy
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
- 4 tablespoons butter
- 2 lbs fennel, cored and chopped, fronds removed and saved for garnish
- 1 onion, chopped
- 1 teaspoon Kosher salt
- 2 tablespoons all purpose flour (optional)
- 3 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper
- In a medium-sized heavy bottomed saucepan, melt butter. Add fennel, onion, and salt. Cook until vegetables are soft and fragrant, about 15 minutes.
- Stir in flour and mix to coat. Add chicken broth, bring to a boil, reduce heat and cover. Simmer soup for 15 minutes.
- Remove from heat and use an immersion blender or food processor to puree soup until smooth.
- Return to low heat and stir in cream and pepper. Cook for an additional 2-3 minutes. Adjust salt and pepper to taste.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/03/13/cream-of-fennel-soup/
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