Creamy Fennel Soup

 Serve creamy fennel soup with slice bagutte

 Creamy Fennel Soup


  • 5 fennel , chopped
  • 2 tablespoon olive oil 
  • 1 yellow onion 
  • 1 clove garlic
  • 8 cup chicken stock
  • 1/2 cup heavy cream 
  • Salt and black pepper 
  • 1 table spoon fresh lemon juice to taste 


  • Chopped the fennel
  • Heat the 2 tablespoon olive oil in a soup pot over medium heat
  • Add the onions and cooked until soft
  • Add the 1 clove garlic and continue to cook, stirring constantly.
  • Increase the heat to high, add chopped fennel and the chicken stock and bring to a boil
  • Cook until fennel is very tender. Use blender until very smooth, strain through a fine mesh strainer in to a soup pot
  • Add cream and season with salt and black pepper and finish with the lemon juice. 

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