Fennel Soup

Fennel Soup

Easy and quick to prepare, this fennel soup is a warming and creamy first course perfect for a light meal.

29 May, 2018
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Type of dish

Dietary Consideration

serves for


total time

1 HR 0 MIN


3 tbsp
1, peeled and finely chopped
2 bulbs, coarsely chopped, fronds reserved
1 large, peeled and chopped
Fennel seeds
1 tsp
White wine
175 ml, dry
Vegetable stock
1 l
Double cream
150 ml (optional)


How to make a creamy fennel soup

  • 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.
  • Bring back to a gentle simmer and season.
  • Serve the fennel soup garnished with the reserved fennel fronds.

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