creamy fennel soup

creamy fennel soup: Uncategorized
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I added more potatoes to the mixture so the fennel/potato ratio was different then in the recipe, but the flavor was still great. But opting out of some of these cookies may affect your browsing experience. The soup can be made a day ahead and rewarmed before serving. The presentation was beautiful, the flavors were well matched and complimentary to the salad course and main course. To bring out a more full fennel flavor, I toasted my fennel seeds (and doubled the amount suggested) and then after softening the vegetables, I deglazed (not much to scrape but spirit was there- pun intended) the pot with Pernod, a licorice flavored, liquor. Featured in: 211 calories; protein 2.7g 5% DV; carbohydrates 14g 5% DV; fat 17.1g 26% DV; cholesterol 56mg 19% DV; sodium 158.6mg 6% DV. Liquidise in a blender, return to the pan and pour in the cream, if using The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Your email address will not be published. I also only pureed about half of the soup since I like it a bit chunky. salt and freshly ground black pepper to taste. am soup-crazy). Really, It gives nice smell and also delicious. I really enjoyed this soup – thanks. Powered by the Publisher Platform (P3). than any other soup that I serve (and I Preheat the oven to 180°C / 350°F / Gas Mark 4. Absolutely the best soup I have eaten. You saved Cream of Fennel Soup (Fennel Vichyssoise) to your. I prepared this dish for a dinner party, everybody loved it. The broth had some of that “Better Than Bouillon” stuff in it, so the broth was not too salty, but definitely not low salt. Oh absolutely – give it a try, with soup I think you can’t go too far wrong, especially with strong flavours like the ginger and turmeric. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Even so, it was not quite as Stir in spinach and cook, uncovered, just until wilted, about 1 minute. If desired, float a teaspoon of caviar on top of each serving. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. WILL MAKE IT AGAIN IT’S A VERY ORIGINAL SOUP. Congrats! Puree the soup in a blender or a food processor. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Would love to try it! I came out with a soup that was almost identical to the one at Camille’s. We received a fennel bulb in our CSA this week and this recipe was the perfect fate for it. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Season with salt and white pepper. Kind of tastes like saag paneer. sherry or beer. Chop the fennel bulbs medium fine. Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Made this for a winter supper — toasted the fennel seeds (and used slightly more than called for as other reviewers noted). Great recipe, I roasted a bunch of root veggies…fennel, parsnip, carrot, potato with garlic s&p;, and olive oil..then followed the recipe from there adding broth…I also added some grilled sausage before serving…awesome winter meal with crusty bread and a nice glass of pinot noir. There wasn’t enough licorice flavor for me, so I blended in some tarragon. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Trim the stem and tips from the fennel and cut it into wedges. Divide soup between 4 bowls and sprinkle with fennel fronds. It was delicious. Add comma separated list of ingredients to include in recipe. 1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped. Amount is based on available nutrient data. I will definitely make it again—-maybe substituting acorn squash for 1/2 the potatoes. I enjoy this recipe. Remove from heat; cover and let stand 20 minutes so that flavors blend. I also decided to experiment with another ingredient: I often make quesadillas for my kids using shredded cheddar and a few strands always slip out of the tortilla and burn in the pan. I strongly suspect I’ve never had fennel in a soup before, so I’m finding the recipe rather intriguing too. Bring to a simmer. This is very similar to my grandmother s recipe. My market sells, in the bulk spice department, ground fennel seeds. and replace the other with leek. Apologies, now corrected – the juice goes in right at the end. Puree the soup in a blender or a food processor. 2 heads fennel, bulbs and stalks diced into 1/4-inch pieces, 2 leeks – halved, rinsed, and diced into 1/4-inch pieces, 4 potatoes, peeled and diced into 1/4-inch pieces, 2 tablespoons anise-flavored liqueur (such as Pernod®), Back to Cream of Fennel Soup (Fennel Vichyssoise). This is a delicate soup, and it needs to be to make the most of the sweet roasted fennel and garlic. Add carrots and red bell pepper; simmer until softened, about 5 minutes. I used 4 cups of homemade chicken stock instead of the 6 cups of water. Omg that colour!!! Information is not currently available for this nutrient. If you’re a regular reader you will know that I love roasting soup ingredients rather than just boiling them – (like my roasted tomato and pepper soup, or roasted courgette soup). Wonderful, decadent soup. Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Next time The Bookmarking this to make. Even the grown ups loved this dish! Simmering the A stunning colour and totally delicious! Required fields are marked *, Hi, I’m Kate. 3. You also have the option to opt-out of these cookies. In this suave, satisfying soup, braising beet tops and collard greens (left over, respectively, from Smoked–Sable Tartare with Beets and Watercress and Wild–Mushroom Bundles ) with fennel and onion mellows the greens’ hearty flavor and brings out a surprising smoothness (heightened by the cream stirred in at the end). Finely mince two tablespoons of the green tops and set aside. NYT Cooking is a subscription service of The New York Times. I love fennel, I’ll definitely be making this one! I can’t review because I didn’t really follow the recipe. I added the optional ingredients. Cool slightly. Wonderful recipe! Sauté until slightly softened, about 8 minutes. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Allrecipes is part of the Meredith Food Group. Allrecipes is part of the Meredith Food Group. Heat oil in heavy large pot over medium-high heat. Creamy Fennel and Potato Soup Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Loved it – thanks for posting this recipe! Very good. I’m in love with the colour of your soup Kate. Add the chicken stock and simmer 10 minutes longer. Added seasoned crostinis when serving helped do the trick as well. Er what do I do with the half a lemon, it’s not mentioned. It is a delightful addition to a formal gathering and gives one the opportunity to use great Grandma’s soup tureen. Fennel seeds add a bit more anise flavor but are not a good substitute for an anise liqueur. Try this variation… you’ll love it! Serve the soup topped with a dusting of chopped fennel tops. Discard the woody stems. Rewarm over medium heat, stirring occasionally.). Use a mortar and pestle to crush the fennel seeds, or simply place them in a … Your daily values may be higher or lower depending on your calorie needs. I’m on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Food;More Hail And Hearty Fare For The Soup Bowl. Will definitely make again. Fresh fennel bulbs and the plant’s herbaceous fronds are terrific in all kinds of spring dishes. I have heard evaporated skim milk can be used as an everyday substitution. 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