Creamy Fennel Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 Fennel bulb
- 2 shallots (peeled and finely diced)
- 2 cloves garlic cloves (peeled and minced)
- 1 ½ cups potatoes (peeled and diced)
- 2 Tbsps olive oil
- 3 ½ cups chicken stock (or vegetable stock)
- ½ cup cream
- 2 Tbsps Sour cream (plus extra to garnish)
- 1 ½ Tbsps dry Vermouth (optional)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 ozs crispy, cooked Bacon (to garnish)
Preparation steps
1.
Wash and quarter the fennel bulbs, remove the stalk and dice the bulbs. Finely chop half of the fennel leaves.
2.
Heat the olive oil and sweat the shallots and garlic until translucent and fragrant. Add the fennel and sweat briefly. Then add the stock and potatoes, bring to the boil and simmer over a low heat for 20-25 minutes.
3.
Using an immersion blender, puree the mixture and stir in the cream, sour cream and chopped fennel leaves. Reheat, season with salt and pepper and add the vermouth, if using.
4.
Ladle the soup into bowls and serve garnished with a dollop of sour cream and bacon. Season to taste with salt and pepper. Serve.
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