Cream of fennel soup recipe

30 ratings Rate
  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 357 calories / serving
  • Freezable
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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. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • 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
  • Energy 1475kj 357kcal 18%
  • Fat 30g 43%
  • Saturates 18g 90%
  • Sugars 5g 5%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 15.1g Protein 3.2g Fibre 4.4g

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