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Fennel cream soup


fennel cream soup

With just a few ingredients and without effort it is possible to bring a delicious fennel cream soup to the table but don't forget the croutons!

Creams and velvety soups are perfect for warming the soul during the colder season . A rather unusual but very tasty one is the fennel cream soup. To make it, we thought of a very simple recipe with few ingredients so that you can prepare it effortlessly.

It goes without saying that when talking about velvety soup, it is a must to have croutons available. Homemade ones, with old bread, are the best but alternatively ready-made ones are also fine. To serve, all you need is them and a drizzle of good raw oil.

velvety fennel preparation
velvety fennel preparation

Ingredients

For the velvety sauce

  • Fennel – 2
  • Medium potatoes – 4
  • Onion – 1
  • Extra virgin olive oil – 2 tablespoons
  • Coarse salt – to taste
  • Dill (optional) – to taste

Preparation

How to prepare the fennel cream soup recipe

1

First clean the vegetables. Peel the potatoes and cut them into pieces of about 2 cm then place them directly into the saucepan. Clean the fennel by removing the stems and the hard central core. Then cut it into not too large pieces. Finally, peel the onion and chop it coarsely with a knife.

2

Once all the vegetables are in the pan, cover them loosely with water (or vegetable broth ) and add a generous teaspoon of coarse salt . Cook everything for about 20 minutes or until the potatoes are tender. During cooking, make sure there is always enough liquid and add it if necessary.

3

Blend with an immersion blender until you obtain a smooth and homogeneous fennel cream, velvety indeed, adjusting the consistency if necessary with a drop of water, broth or milk. Conversely, if it is too liquid, put it back on the heat for a few minutes.

4

If desired, season with dill (which goes very well with the flavor of the fennel) and distribute on the plates, completing with a drizzle of raw oil and some croutons.

Here is a video with all the steps to make the fennel and potato cream soup. You will notice differences between the proportions of the ingredients but don't worry: our recipe will be smooth and creamy!

If you love this type of recipe, then don't miss the pumpkin soup , another perfect recipe for the cold season.

Conservation

The velouté can be kept in the refrigerator, closed in an airtight container, for two to three days. It is also possible to freeze it, preferably already portioned, for up to two months.

Read also
How to cook fennel: here are some simple ideas and recipes!

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