This Charred Fennel Soup is more a ‘potage’ than a soup because of its creamy consistency and mild flavor. The charred fennel is sweet and delicious, and the crunchy croutons and toasted walnuts are the perfect finish.
- 1 large fennel bulb
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 large shallots
- 1 clove garlic
- 1 tsp fennel seeds
- 3 cups chicken or vegetable stock
- kosher salt and freshly ground black pepper
- 1/2 lemon juiced
- 1/4 cup heavy cream
Garnish and Topping
- 1/3 cup chopped walnuts
- 1/2 cup croutons
- 2 tbsp chopped fennel fronds
Gather all ingredients before starting recipe
- Pre heat broiler and set top rack down to the second position.
- Trim 1 large fennel bulb from fronds and stems and cut into 1" dice and transfer to aluminium foil lined flat sheet. Roast under the broiler for 10-15 minutes or until the edges are begining to char. Reserve trimmed fennel fronds for serving.
- When the fennel is nicely charred, melt 1 tbsp butter in a medium sauce pan over medium high heat and add 2 large shallots thinly sliced, to the melted butter and sauté stirring often until the shallots soften, about 5-6 minutes.
- Grate in 1 clove garlic and add 1 tsp fennel seeds and continue to stir for another minute or until the garlic becomes fragrant.
- Add charred fennel to shallot, garlic mixture, stir to combine, then add 3 cups chicken or vegetable stock Bring to a boil, reduce to a simmer, then cover with a lid and cook until very tender, about 15 minutes.
- Remove from heat, add the juice of 1/2 of a lemon and blend until very smooth with an immersion blender. Stir in 1/4 cup heavy cream and set aside until ready to serve.
Garnish and Topping
- Transfer 1/2 cup croutons and 1/3 cup chopped walnuts to the aluminum foil lined sheet pan and place under the broiler for 1 to 2 minutes. Watch carefully as they will toast quickly.
- Reheat soup and top with a mix of toasted croutons and toasted chopped walnuts. Sprinkle with 2 tbsp chopped fennel fronds.