Cream of Fennel Soup

READY IN: 55mins
Recipe by Orringuy

Nice warm and easy fennel soup

Top Review by Parsley

I loved this soup! It is simple, but with with fennel, you really don't need lots of other flavors. I made this as written, and did the partial puree. The egg yolk and flour thicken this just perfectly without making it too rich or thick. I used the fennel leaves for a pretty garnish. Thanx for sharing!

Ingredients Nutrition

  • 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
  • 12 cup light cream


  1. Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
  2. Then, finely slice or dice, discarding the cores.
  3. Mince the onion.
  4. Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
  5. Sprinkle on flour stirring cook 3-4 minute
  6. Then add chicken stock and whisk to remove lumps.
  7. Bring to a boil. reduce heat simmer 15-20 minute.
  8. 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.
  9. Then slowly add the egg mixture to the soup whisking constantly.
  10. Heat without boiling and season with Salt/Pepper to taste.
  11. Garnish with minced fennel leaves.
  12. For a smoother textrue, puree the soup before adding egg mixture.

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