Cream of Fennel Soup

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

4 servings:


Clean fennel bulbs, rinse, cut into pieces. Reserve fennel fronds for garnish. Cut some green stalks into fine slices. Bring vegetable soup and white wine to a boil, blanch fennel slices in it for 2 minutes, remove, keep warm. Cook the fennel pieces in the clear soup on 1 or possibly automatic cooking plate 4-5 in 10-12 min. until soft. Mash with the cooking liquid, pass through a sieve and return to the saucepan. Add whipping cream to soup while stirring with whisk, just until hot, season with salt, pepper and soy sauce.

Serve: Pour soup into preheated plates or cups, evenly distribute chopped fennel slaw and blanched fennel slices over soup.

or cook Moravian soup.

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