Fennel Soup for Two

Submitted by Dancer

"My Dh loves fennel and when we made this he almost ate it all. Its nice with crusty bread and a small salad."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 2

ingredients

• 1 fennel bulb, leaves removed and reserved and chopped
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 4.92 ml dried tarragon
• 473.19 ml vegetable stock
• butter or olive oil
• 1.23 ml turmeric
• salt
• pepper
• double cream (optional)

directions

1. In a large pan, sweat the onions in the butter/oil for five minutes.
2. Add the fennel and garlic and sweat gently for a further five minutes.
3. Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric.
4. Season to taste.
5. Simmer gently for half an hour, until the fennel is tender.
6. Remove the soup from the heat and blend in blender until a smooth thick soup.
7. Fortify with a little cream, if desired.
8. Serve garnished with the reserved fennel leaves.

Reviews

[SlowFoodie]

This is a very lovely soup with a beautiful delicate flavor. The tarragon coaxes out the flavor of the fennel and the turmeric gives a nice depth for a so lightly flavored soup. I didn't fortify it w/cream, it was absolutely wonderful without.

 

[*Parsley*]

I adore fennel, and I adored this soup! It has such a great consistancy and mild flavor. I did add about 1/4 of heavy cream at the end. Thanx for the recipe, Dancer! I will make this again, but from now on, I'll double and/or triple it!