FENNEL AND WATERCRESS SOUP
This is one of my adopted recipes. It looks like a dish my family and I would enjoy, so I hope to make it and edit it in the future.
Provided by Julesong
Categories Low Protein
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy saucepan.
- Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes.
- Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch.
- Simmer 30 minutes, then remove herb pouch.
- Pass soup through food mill or puree until smooth in a food processor or blender.
- Pour puree into a clean saucepan, bring back to boil and correct seasoning.
- Add cream and chopped parsley.
- Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water.
- Drain, cut leaves from stalks, chop roughly, and add to soup.
- Place soup in a heated tureen, garnish with additional chopped parsley, and serve.
Nutrition Facts : Calories 399.2, Fat 17.1, SaturatedFat 9.5, Cholesterol 55.6, Sodium 403.4, Carbohydrate 51.4, Fiber 6.3, Sugar 6.3, Protein 11.8
CHILLED CELERY, WATERCRESS AND FENNEL SOUP
Categories Soup/Stew Herb Vegetable Celery Fennel Summer Chill Watercress Bon Appétit
Yield Makes about 8 cups
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat. Add celery, onion, fennel, garlic and ginger. Cover pot. Cook until vegetables are almost tender, stirring occasionally, about 20 minutes. Add broth and wine. Bring to boil. Cover and simmer until vegetables are tender, about 10 minutes. Remove from heat and mix in watercress. Let stand 5 minutes. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Ladle soup into bowls. Top with dollop of yogurt, if desired.
CREAM OF FENNEL SOUP
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
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
CREAMY FENNEL AND GREENS SOUP
Provided by Kay Chun
Categories Soup/Stew Milk/Cream Blender Thanksgiving Quick & Easy Dinner Lunch Fennel Spinach Beet Fall Collard Greens Potluck Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
- Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
- Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
- Cooks' note:
- Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.
CREAM OF FENNEL SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
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
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