Fennel Soup

One of my favorite recipes is fennel soup, which can be made with either the herb or the vegetable version of fennel. Fennel's anise-like flavor adds a unique touch to this comforting dish. If fresh fennel herb isn't available, I use the sprigs of the fennel vegetable, which still offer a hint of that flavor.

If the fennel bulb is missing, I substitute it with potato. Potatoes provide a creamy texture and subtle earthiness that enhance the soup. This ensures the dish remains rich and satisfying, regardless of the fennel type used.

Here’s my recipe for fennel soup.

Fennel Soup

Fennel Soup

Ingredients 

2 bulbs fennel

1 litre vegetable stock

1 cup creme fraiche

1 tsp olive oil

salt and pepper

Method

1. Cut and slice the fennel bulbs into strips.

2. Heat the olive oil in a Dutch oven

3. Add the fennel in the oil and fry on a low heat but don’t let it brown you just want to the fennel to be translucent

4. Add the stock and simmer until the fennel is cooked

5. With a stick blender puree the soup. If you don’t have a stick blender you can use a blender, food processor or moulin (food mill)

6. Add the creme fraiche   

7. Then add salt and pepper to taste

8. Pour the soup into a bowls and serve with a sprinkle of fennel throngs