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Cream of Fennel Soup

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Cream of Fennel Soup

Directions

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Ingredients :

  • 2 tablespoons butter
  • 1 small onion
  • chopped
  • 2 tablespoons all-purpose flour
  • 2 bulbs fennel
  • chopped
  • fronds reserved
  • 2 cups water
  • 1 cube vegetable bouillon
  • ½ cup heavy cream
  • salt and freshly ground black pepper to taste
  • Methods :

  • Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
  • Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
  • Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.
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