Ingredients with Measurements:
- 2 medium fennel bulbs, trimmed and chopped
- 2 medium potatoes, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh fennel fronds for garnish
Special equipment needed:
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped fennel, potatoes, onion, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the vegetable broth to the pot and bring to a boil. Reduce the heat and let simmer for 20-25 minutes, or until the vegetables are tender.
3. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh fennel fronds.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 15g
- Cholesterol: 45mg
- Sodium: 700mg
- Total carbohydrates: 25g
- Dietary fiber: 5g
- Sugars: 5g
- Protein: 5g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add cooked bacon or ham for a meatier version.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to trim the fennel bulbs and remove any tough outer layers before chopping.
- Use an immersion blender for easier cleanup.
- Adjust the consistency of the soup by adding more broth or cream as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve soup in individual bowls with a swirl of cream and a sprinkle of chopped fennel fronds on top.
Garnishes:
- Fresh fennel fronds
Pairings:
- Crusty bread or a side salad
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or cream until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Fennel has been used in cooking for centuries and is native to the Mediterranean region.
Flavor profiles:
- The soup has a creamy and slightly sweet flavor with a hint of licorice from the fennel.
Serving suggestions:
- Serve the soup as a starter or as a light lunch or dinner.
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Taste: Savory, Herby, Earthy, Aromatic, Comforting