Cream Of Fennel Soup Fennel Vichyssoise Recipes

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CREAM OF FENNEL SOUP



Cream of Fennel Soup image

If you like fennel, try this fine fennel soup. Fennel is simply simmered in stock and pureed with cream.

Provided by Kolibri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
2 bulbs fennel, chopped, fronds reserved
2 cups water
1 cube vegetable bouillon
½ cup heavy cream
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
  • Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
  • Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 14 g, Cholesterol 56 mg, Fat 17.1 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 10.5 g, Sodium 158.6 mg, Sugar 1.1 g

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds fresh fennel
2 tablespoons unsalted butter
1/2 cup chopped onion
3 cups chicken stock
1 cup heavy cream
2 tablespoons Pernod or Ricard
Salt and freshly ground white pepper
4 teaspoons (about 3/4 ounce) Fresh sturgeon caviar (optional)

Steps:

  • Cut 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.
  • Melt 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.
  • Puree 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.
  • Bring to a simmer. Serve the soup topped with a dusting of chopped fennel tops. If desired, float a teaspoon of caviar on top of each serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 1029 milligrams, Sugar 12 grams, TransFat 0 grams

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

From a grocery store hand-out booklet. If you've never tried it, then it's time you did and this soup makes it easy to like.

Provided by Julie Bs Hive

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups chicken broth
2 cups water
1 large fennel bulb, chopped
reserved fennel leaves
1/2 medium onion, chopped
1 teaspoon garlic, minced
2 bay leaves
1/4 teaspoon dried dill
1/8 teaspoon black pepper
1/4 teaspoon salt
1/2 cup instant potato flakes
1 apple (preferably Gala)
1/4 cup grated asiago cheese or 1/4 parmesan cheese

Steps:

  • Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste). Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
  • Remove bay leaves and discard. Purée soup (use a blender, food processor or immersion blender) to a smooth consistency. Return to pot and swirl in the 1/2 cup potato flakes. Add chopped fronds. Remove pot from heat.
  • Core unpeeled apple and chop into a fine dice. Ladle soup into four bowl. Top each with 1 tbsp apple and 1 tbsp cheese.
  • Enjoy!

Nutrition Facts : Calories 95.2, Fat 1.3, SaturatedFat 0.3, Sodium 761, Carbohydrate 16.7, Fiber 3.5, Sugar 4.9, Protein 5.2

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

Make and share this Cream of Fennel Soup recipe from Food.com.

Provided by Orringuy

Categories     Vegetable

Time 55m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

1 lb fennel bulb, with 1 inch stalk (up to 1 1/2)
1 medium onion
4 tablespoons butter
2 tablespoons flour
3 cups chicken stock
1 egg yolk
1/2 cup light cream

Steps:

  • Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
  • Then, finely slice or dice, discarding the cores.
  • Mince the onion.
  • Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
  • Sprinkle on flour stirring cook 3-4 minute
  • Then add chicken stock and whisk to remove lumps.
  • Bring to a boil. reduce heat simmer 15-20 minute.
  • In a small bowl whisk together the egg yolk and cream. Gradually add small amounts to the hot soup to the egg mixture to warm.
  • Then slowly add the egg mixture to the soup whisking constantly.
  • Heat without boiling and season with Salt/Pepper to taste.
  • Garnish with minced fennel leaves.
  • For a smoother textrue, puree the soup before adding egg mixture.

FRESH FENNEL VICHYSSOISE



Fresh Fennel Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Potato     Vegetable     Appetizer     Lunch     Pernod     Fennel     Fall     Spring     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
2 onions, sliced
1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
4 cups chicken stock or canned low- salt chicken broth
2 tablespoons Pernod
2 cups half and half

Steps:

  • Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
  • Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)

CREAM OF FENNEL SOUP (FENNEL VICHYSSOISE)



Cream of Fennel Soup (Fennel Vichyssoise) image

A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.

Provided by John Wironen

Categories     Vegetable Soup

Time 48m

Yield 8

Number Of Ingredients 10

3 tablespoons butter
2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
2 leeks - halved, rinsed, and diced into 1/4-inch pieces
4 potatoes, peeled and diced into 1/4-inch pieces
6 cups chicken broth
2 carrots, diced
1 red bell pepper, diced
1 cup heavy whipping cream
2 tablespoons anise-flavored liqueur (such as Pernod®)
salt and white pepper to taste

Steps:

  • Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 30.8 g, Cholesterol 56 mg, Fat 16.1 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 9.6 g, Sodium 835.7 mg, Sugar 4.6 g

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