Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy dreamy fennel soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. It would be hard to guess, that this recipe for Creamy Celeriac Fennel Bisque is vegan.
Creamy Dreamy Fennel Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Creamy Dreamy Fennel Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have creamy dreamy fennel soup using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Creamy Dreamy Fennel Soup:
- Prepare 2 fennel bulbs
- Prepare 1 large onion, sliced
- Get 2 medium sized potatoes
- Prepare 750 mls vegetable stock
- Make ready 1/8 tsp white pepper
- Get Salt and ground black pepper
- Prepare 1 tbsp olive oil
Fresh fennel gives this simple yet satisfying soup a creamy texture—without the cream. The soup is best served within a few hours when its emerald-green color is brightest. If garnishing with the optional fennel seeds, coarsely crush in a mortar and pestle to release their flavors. Creamy fennel, broccoli & leek soup for a light Sunday night dinner, dairy free and thickened up with a couple of diced red potatoes.
Instructions to make Creamy Dreamy Fennel Soup:
- Prepare the fennel by taking off the tough outer leaves, removing the stems and cutting out the most woody part of the centre core. Then slice it.
- In a large saucepan, gently fry the onion in olive oil for 5 minutes until translucent. Then add the fennel and continue to cook gently for another 5 minutes.
- Add the potatoes, white pepper and stock to the pan. Bring the stock up to a gentle simmer, cover the pan with the lid then cook for 30-40 mins, or until the veg is really tender.
- Cool the soup down before blending. Then reheat and season to taste with a good twist of salt and black pepper.
Accompanied by @shewolfbakery polenta boule for dipping and crunching, it doesn't get any better! -@urbankitchenapothecary. Creamy soup made from carp Cream of beetroot soup with sliced fennel and fresh herbs Creamy salmon soup Creamy soup with bacon, chicken egg, vegetables and basil. Italian sausage and fennel complete the flavor profile in this delicious, easy, creamy cannellini bean soup made in an Instant Pot®. I recently made a similar recipe (with carrots and onions and no meat) but the main difference (as a flavor enhancer) was fennel seed. Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan.
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