Cream of Fennel Soup
Indulge in the velvety richness of Cream of Fennel Soup, a comforting and elegant dish that turns humble ingredients into a gourmet delight. This recipe showcases the star ingredient—aromatic fennel bulbs—sautéed with sweet yellow onion and garlic, then simmered in flavorful vegetable broth until tender. The soup’s creamy texture is achieved by blending it to silky perfection and finishing with a splash of heavy cream, while a hint of lemon juice adds a bright, zesty note. Garnished with fresh dill and fragrant fennel fronds, this soup is as visually stunning as it is delicious. Ready in just 45 minutes, it’s perfect as a cozy appetizer or light entrée when paired with crusty bread. Luxurious yet simple, this fennel soup recipe is a must-try for fans of refined, yet approachable, flavors.
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Recipe Information
Ingredients
- 2 medium fennel bulbs
- 1 large yellow onion
- 3 large garlic cloves
- 3 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
- 2 tablespoons fennel fronds
Instructions
Trim the fennel bulbs by removing the stalks and fronds. Reserve the fronds for garnish. Halve the fennel bulbs, remove the core, and chop into small pieces.
Peel and finely dice the yellow onion. Mince the garlic cloves.
Heat the butter and olive oil together in a large pot over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5-7 minutes.
Add the chopped fennel to the pot and cook for another 5 minutes, stirring occasionally to coat the fennel in the buttery onion mixture.
Pour in the vegetable broth, season with salt and black pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the fennel is tender and easily pierced with a fork.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and lemon juice, and let the soup warm through over low heat for 2-3 minutes. Adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Ladle the soup into bowls and garnish with chopped fennel fronds and fresh dill. Serve hot with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 40.8 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3993 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
