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Fennel Soup Recipe

Italian · Soup · 40 min total

A velvety, subtly sweet soup made from fresh fennel bulbs, perfect as a starter or light meal.

Ingredients

• 2 large fennel bulbs, trimmed and thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• Fresh dill or fennel fronds for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and fennel slices; cook, stirring occasionally, until fennel is tender, about 10 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, let cool slightly and blend in batches in a blender.
5. Stir in heavy cream, season with salt and pepper, and heat through.
6. Ladle into bowls and garnish with fresh dill or fennel fronds.

Tips

• For a vegan version, substitute heavy cream with coconut cream.
• Soup can be stored in the refrigerator for up to 3 days.
• Add a pinch of red pepper flakes for a hint of heat.

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