Creamy Fennel Soup

Ingredients

In the original Italian dish "Finocchi al latte," the fennel bulbs are braised in milk and served as a side dish. In this Lithuanian adaptation, the fennel bulbs are transformed into a creamy soup by simmering them in a flavorful broth and enriching it with milk. The Lithuanian version also incorporates dill, a popular herb in Lithuanian cuisine, to add a fresh and aromatic element to the soup. We alse have the original recipe for Finocchi al latte, so you can check it out.

• 2 large fennel bulbs, thinly sliced 2 large fennel bulbs, thinly sliced
• 1 onion, chopped 1 onion, chopped
• 2 tablespoons butter 2 tablespoons butter
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) milk 2 cups (470ml) milk
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the sliced fennel bulbs to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until the fennel is tender.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the milk. Heat gently over low heat until warmed through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with chopped fresh dill.

Treat your ingredients with care...

• Fennel bulbs — Make sure to thinly slice the fennel bulbs to ensure they cook evenly and become tender. Remove any tough outer layers before slicing.

Tips & Tricks

• For a richer flavor, you can substitute half of the vegetable broth with chicken or vegetable stock.
• If you prefer a thicker soup, you can add a tablespoon of flour to the sautéed onions before adding the fennel and broth.
• Garnish the soup with a drizzle of olive oil or a dollop of sour cream for added richness.

Serving advice

Serve the creamy fennel soup as a starter before a Lithuanian main course. It pairs well with crusty bread or a side of boiled potatoes.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped dill on top of the soup just before serving. Serve it in individual bowls or in a large tureen for a family-style meal.