Cream of Fennel Soup

5.0(25)

by Florence Fabricant

Appetizer

Servings

4 servings

Total time

45 min

Calories / serving

422 kcal

Ingredients (8)

serves

Instructions (4 steps)

01Cut the feathery tops off the fennel bulbs. Finely mince two tablespoons of the green tops and set aside. Discard the woody stems. Chop the fennel bulbs medium fine.
02Melt the butter in a heavy saucepan. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. Add the chicken stock and simmer 10 minutes longer.
03Puree the soup in a blender or a food processor. Return it to the saucepan and add the cream. Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
04

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Rich recipe — supports nutrition-aware planning.