Creamy Fennel Soup

Ingredients

• 2 large fennel bulbs, trimmed and chopped (500g) 2 large fennel bulbs, trimmed and chopped (500g)
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh fennel fronds, for garnish Fresh fennel fronds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the chopped fennel bulbs to the pot and cook for about 5 minutes, until they start to soften.
3. 3.
   Pour in the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, 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 heavy cream. Season with salt and pepper to taste.
6. 6.
   Heat the soup over low heat for a few minutes, until warmed through.
7. 7.
   Ladle the soup into bowls and garnish with fresh fennel fronds.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fennel — Make sure to trim the fennel bulbs and remove any tough outer layers before chopping them. The fronds can be used as a garnish for added flavor and visual appeal.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• Adjust the seasoning according to your taste preferences. You can add a pinch of red pepper flakes for a subtle kick.
• Serve the soup with a drizzle of extra virgin olive oil for an extra layer of flavor.
• To make it a heartier meal, top the soup with croutons or a sprinkle of grated Parmesan cheese.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Creamy Fennel Soup as a starter for an Italian-inspired dinner or as a light lunch option. Pair it with a crusty bread or a side salad for a complete meal.

Presentation advice

When serving the soup, use elegant bowls to showcase the vibrant green color. Garnish each bowl with a few fresh fennel fronds for a touch of freshness and visual appeal.