Cream of fennel soup recipe
A lovely new way to make potato soup: just add fennel. The sweet subtle hints of aniseed are a great foil for the potato in this creamy bowl of goodness. Easy to make – and it's freezable, too. Leave out the double cream, if preferred.
See method- Serves 4
- 5 mins to prepare and 55 mins to cook
- 357 calories / serving
- Freezable
- Vegetarian
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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Shop ingredientsEach serving contains
- Energy
- 1475kJ 357.0kcal
- Fat
- 30g
- Saturates
- 18g
- Salt
- 2.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 15.1gProtein 3.2gFibre 4.4g
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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.
