Cream of fennel soup recipe

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 421 calories / serving
  • Freezable
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156688 HERO

Heat the butter in a pan and sweat the onion and fennel very slowly without colouring until soft. Add the potato, fennel seeds and white wine and simmer for about 10 minutes. Add the stock and simmer for around 20-30 minutes until the vegetables are completely tender.

Liquidise in a blender, return to the pan and pour in the cream, if using. Bring back to a gentle simmer and season. Serve garnished with the reserved fennel fronds.

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  • Ingredients

  • 40g butter
  • 1 onion, peeled and finely chopped
  • 2 fennel bulbs, coarsely chopped, fronds reserved
  • 1 large potato, peeled and chopped
  • 1tsp fennel seeds
  • 1 glass dry white wine
  • 1litre vegetable stock
  • 150ml double cream (optional)
  • salt
  • pepper
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  • Calories
    421
    21%
  • Sugar
    4.1g
    5%
  • Fat
    28g
    40%
  • Saturates
    18g
    90%
  • Salt
    3.3g
    56%
of an adult's Reference Intake daily amount.
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