Fennel Soup
Warm, creamy, and packed with delicate flavor, this Fennel Soup recipe is a comforting bowl of goodness perfect for any time of year. Featuring the subtle anise-like sweetness of fresh fennel bulbs, this velvety soup is beautifully balanced with sautéed onions, garlic, and rich vegetable broth. Creamy potatoes lend a luscious texture, while a touch of heavy cream enhances its indulgence. Finished with a sprinkle of fresh dill and garnished with fennel fronds, this sophisticated yet simple recipe is as visually stunning as it is delicious. Ready in just 45 minutes, this soup is an elegant choice for weeknight dinners or dinner parties. It’s a must-try for fennel lovers and an excellent way to introduce this aromatic vegetable to your table!
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Recipe Information
Ingredients
- 3 medium fennel bulbs
- 1 large yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 2 medium potatoes
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
Instructions
Trim the fennel bulbs, removing the stalks and fronds. Save some fronds for garnish, and dice the fennel bulbs into small pieces.
Peel and chop the yellow onion. Mince the garlic cloves. Peel the potatoes and dice them into small cubes.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped onion and fennel to the pot. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes and fennel are tender.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Stir in the heavy cream, salt, and black pepper. Heat the soup over low heat for 2-3 minutes to ensure everything is well combined. Taste and adjust seasoning if needed.
Serve the fennel soup hot, garnished with fresh dill and reserved fennel fronds.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 55.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 7038 mg | 150% | |
*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.
