Creamy Fennel Soup with Herb Salad

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
Directions

Remove the greens from the fennel stalks, chop them, and reserve. Cut the fennel bulbs and stalks into coarse pieces.

Heat the 2 tablespoons olive oil in a soup pot over medium heat. Add the onions and cook until soft, 7 minutes. Add the 1 clove garlic and continue to cook, stirring constantly, for 30 seconds. Increase the heat to high. Add the chopped fennel and the chicken stock, and bring to a boil. Reduce to a simmer and cook until the fennel is very tender, 15 minutes. Allow to cool slightly.

Puree the soup, in batches, in a blender until very smooth. Strain through a fine-mesh strainer into a clean soup pot. Add the cream, and season with salt and pepper.

In a small bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice. Add the reserved fennel greens and parsley, toss to coat, and season with salt and pepper. Set the herb salad aside

Melt the butter in a large frying pan over medium heat. Add the ground fennel seeds and stir for 30 seconds. Add the baguette slices in a single layer, and cook, turning once, until golden on both sides, 2 to 3 minutes total. Season with salt, to taste. Remove the baguette slices from the pan and rub each piece lightly on 1 side with the clove of garlic.

Warm the soup over medium heat. Ladle it into bowls, place a baguette slice on top of each, and top each slice with some of the herb salad. Serve.


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    I made this for a party today with some of my foodie friends and it was a hit. So good!
    My wife went nuts (in a good way when I made this for her. Really easy and tasted great. The grilled baguette with the herb salad really put it over the edge. My three year old son loved it too. Awesome.
    I have only had fennel 2x now and I love its distinct flavor. i have to follow a low sodium, low diet and found it easy to substitute healthier alternatives. I've also tried to stay only with whole grains so I didn't prepare the bread. I try to use all of my fresh produce etc. and tried experimenting with the fronds. I made the salad and added a pinch of garlic salt along with some mandarin oranges and juice and lime bits. the mandarin oranges looked striking against the green fronds as either a garnish or small salad with some toasted fennel seeds. it tastes great warm too. also, if cooked as recommended, there is no need to filter.
    I simplified this by topping with toasted fennel seeds, and it was YUMMY! Very easy and delicious chilled, too. I could eat fennel just about in any form, but even the non-fennel fans in the family enjoyed the soup.
    I made this to use up leftover fennel - was not expecting much but it was absolutely delicious, was a huge hit! The salad & toast were a great touch.
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    Recipe courtesy of Food Network Kitchen