Fennel Soup for Two
Warm up with the comforting elegance of Fennel Soup for Two, a silky, aromatic blend perfect for an intimate dinner or cozy lunch. This recipe highlights the subtle sweetness of fennel, enhanced by the savory depth of gently sautéed onions and garlic, all simmered in a rich vegetable stock. Finished with a touch of heavy cream and a bright splash of lemon juice, this soup achieves a creamy, luxurious texture balanced by a hint of citrusy freshness. Garnished with delicate fennel fronds and a drizzle of olive oil, it's as delightful to look at as it is to savor. Ready in just 45 minutes, this small-batch recipe is ideal for sharing and pairs wonderfully with crusty bread or a light salad. Perfect for a seasonal starter or a comforting main, this fennel soup recipe is a celebration of simple, yet exquisite flavors.
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Recipe Information
Ingredients
- 2 medium fennel bulbs
- 1 small yellow onion
- 2 tablespoons unsalted butter
- 2 cups vegetable stock
- 0.25 cups heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic cloves
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh fennel fronds
Instructions
Trim the fennel bulbs by removing the stalks and fronds. Reserve the fronds for garnish. Slice the fennel bulbs thinly.
Peel and dice the onion and mince the garlic cloves.
In a medium pot, heat the olive oil and butter over medium heat until the butter melts.
Add the onion and garlic to the pot and sauté for 3-5 minutes, until softened but not browned.
Stir in the sliced fennel and cook for an additional 5 minutes, stirring occasionally, until the fennel begins to soften.
Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes, until the fennel is tender.
Remove the soup from heat and let it cool slightly. Using an immersion blender (or transferring the mixture to a countertop blender in small batches), blend the soup until smooth and creamy.
Return the soup to low heat and stir in the heavy cream. Add the salt, pepper, and lemon juice, adjusting seasoning to taste.
Simmer the soup for 5 more minutes, stirring occasionally, until heated through.
Serve the soup warm in bowls, garnished with chopped fennel fronds and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 15.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1514 mg | 32% | |
*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.
