Lemon Fennel Soup With Garlic Croutons

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement