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.

Charred Fennel Soup

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Course: Soup
Cuisine: French
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 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.

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