Fennel Soup

Very tasty hearty and quite savoury for a vegetarian soup! A really really delicious, fantastically easy soup. It really is all about that beautiful fennel

I used it as a jumping point when working with a Fennel Bulb that came with my Misfits box order. I did not make it as listed but it is probably excellent that way too! I had only 1 Fennel Bulb so I filled out with 2 large yellow squash. I also didn’t have vegetable broth but had chicken. I made a sort of Roux paste with 2.5TB cornstarch added to the melting butter then whisked to a paste then slowly incorporated the broth (this takes 20 seconds from start to finish on my gas stove). 20 minutes later I used a stick blender to partly blend it.

I also used potatoes because the store only had one fennel bulb.

I used a bullion base for the broth and an additional teaspoon of a spicy seasoning. I blended the soup. Love the smooth and rich flavors.

I really didn’t expect something so simple to be so good!! Made a smaller portion, added a dash of garlic powder, and blended at the end with a little bit of leftover mashed potatoes to thicken it up a bit. My friend who’s very picky was impressed!

I gave it a three-star because me and my family weren’t crazy about it. I did put it in the blender and made it smoother and added sour cream at the table but won’t make it again.

Yumm!! I love how simple this recipe is, and how quick to make too. It’s also a bonus for me that it’s milk- and cream-free. It makes a cheap meal! The taste was delicious – creamy and fragrant – we thoroughly enjoyed it. I blended the soup a bit just before serving, with an immersion blender, but left some chunks of fennel. It was pretty wonderful with sourdough bread and butter!

Easy to make and excellent flavors! I added one large potato, cut into small pieces, at the time of adding the broth (I used chicken broth instead of vegetable broth)…I also added a 1/4 teaspoon of garlic powder at this time. I cooked the soup until the potato pieces were tender, then blended about half the soup to a puree and poured the puree back into the soup pot. I then stirred in about 1/4 cup of heavy cream and topped the soup with some fennel fronds before serving.

An exceptional and simple delicious recipe! It’s amazing how well fennel stands on its own.

Easy and delicious! I used gee instead of butter,and added 3 cloves of garlic and about 1/2 of a wholecauliflower and puréed it with my wand. I can’t believe how yummy and creamy it is. Cauliflower makes it creamy like potatoes, but without all the starch and many more vitamins.

It really is simple to make and there is no need to throw in extra flavorings. The fennel bulb has ample interest and texture on its own. I would be glad to serve this at a dinner party. Next time, I will add some potatoes to make it a little hardier.

Delicious and so easy, this recipe is very flexible. With only one fennel bulb, Benecol instead of butter, and chicken stock instead of vegetable broth, the onion and fennel cooked in the broth, it was totally tender and so tasty!

Seriously, this was some of the best soup I’ve ever had!!! I was worried about the fennel being too stiff (since I’m used to chopping it in smaller pieces), and so I cooked it about 20 minutes longer than suggested in the vegetable broth. Browning it first in butter gave it an amazing taste! And, when I had the soup, it was the most amazing taste! I also LOVED the texture of the fennel, which was almost like the heart of an artichoke (another texture I love). This soup is a keeper, and I will definitely be making it again!!! Many thanks!!!

This is a super recipe! I added one garlic clove and two celery stalks to the soup, I also blended the soup when it was finished. In addition to the fennel sprigs, I served the soup with a dollop of light sour cream and a some chopped green onion. Perfection!

A very pleasant and easy introduction to Fennel.

Fennel is an acquired taste,not bad but not a fan of the fronds for garnish.

This is a really solid recipe. Instead of quartering the fennel bulbs, I removed the tough core from each and sliced each bulb into strips about a centimeter wide or so. I sautéed this, a few diced tomatoes, and some chopped garlic in a whole stick of butter for a while until the fennel pieces reached the consistency of a cooked onion. This recipe is really solid in its own right, but also lends itself well to experimentation with spices and other ingredients!

I sautéed the fennel with onions and garlic, added bulgur wheat, and crushed red pepper. Very good, will try with potatoes next time. I made this a second time with potatoes and used Emerson blender and it was amazing!!! It has become one of favorites and made often in our house.

So I guess if I was going to have eat fennel, this is how I would prepare it again. This recipe has a nice way of combining the butter and fennel flavors to make a fair to mediocre soup. I find the taste of fennel in general very challenging anyway. I received some of it in my CSA box. This the recipe I tried. It is creative and transitions fennel from my occasional ingredient to a main dish. Honestly this is not a recipe that I would prepare often but a good one nonetheless.

We made this using chicken broth instead of veggie and added onions, potatoes and fresh parsley. Made for a great hearty soup. Will try again and probably “tweak” again, lol, that’s just what I do 🙂

I love fennel so was sure I’d love this recipe. I followed the recipe exactly but found it to be very bland.