Cream of fennel soup

    35 min

    Fennel, an underutilized vegetable, adds a sweetness and a subtle licorice hint to this creamy soup.


    Dorset, England, UK
    2 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 2 fennel bulbs, sliced
    • 1 onion, finely chopped
    • 1 small apple, finely chopped
    • 725ml chicken stock
    • 2 teaspoons fennel seeds
    • 250ml milk or single cream
    • salt and freshly ground black pepper, to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt butter in a saucepan over medium heat; add fennel, onion and apple and cook for 5 minutes. Pour in stock and bring to the boil; reduce heat and simmer for 15 minutes.
    2. Toast fennel seeds in a small pan over medium heat until fragrant, 3 to 4 minutes; add to soup. Blend soup until smooth and stir in milk; season with salt and pepper.

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