Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 fennel bulbs, chopped
- 4 Belgian endives, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the fennel and endives and cook for another 5 minutes.
4. Pour in the vegetable broth and bring to a simmer.
5. Cover and let simmer for 20 minutes, or until the vegetables are tender.
6. Use a blender or immersion blender to puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or chopped herbs for added texture and flavor.
Tips and tricks:
- Be sure to chop the vegetables evenly to ensure even cooking.
- Use an immersion blender for easier cleanup.
- Adjust the amount of broth and cream to achieve desired consistency.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprig of fresh herbs.
Garnishes:
- Croutons
- Chopped herbs
- Drizzle of olive oil
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Endive and fennel soup is a classic French dish that dates back to the 18th century.
Flavor profiles:
- The soup is creamy and savory with a subtle sweetness from the fennel and endives.
Serving suggestions:
- Serve as a starter or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A