Prep 15 mins
Cook 45 mins
This fennel soup has a mild licorice flavour combined with a faint lemony-tang. This soup is great for dinner when served with Peasants' Tomato Pie #176163. Source: Pete’s Frootique in Halifax NS.
- 2 tablespoons butter
- 3 shallots, chopped finely
- 2 large fennel bulbs, sliced thinly, save the feathery fennel tops to use as garnish
- black pepper, freshly ground
- 2 cups vegetable stock or 2 cups chicken stock
- 2 cups milk
- 2 slices fresh white bread, crusts removed
- 1 garlic clove, finely chopped
- 1 lemon, juice and zest of
- 1 tablespoon fresh parsley, chopped
- Melt half the butter in a saucepan and sauté the shallots until translucent.
- Add the fennel.
- Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened.
- Add the stock and bring to a boil.
- Simmer for 20 minutes.
- Remove from heat and carefully puree the soup in a food processor or with a hand-held blender.
- Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through.
- Meanwhile, cut the bread into 1/2 inch cubes.
- Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted.
- Remove the soup from the heat.
- Stir in the lemon juice, and adjust the seasoning, if necessary.
- Divide the soup between individual bowls.
- Garnish with the croutons and chopped parsley.