Healthy //Herbs //Potager //Recipes //Vegetables
Caramelized Fennel Soup
5 min read
It’s time for soup season.
Slowly caramelized fennel and sweet onions create a rich base for this blended soup seasoned with freshly dried herbs. You can easily adapt the recipe to be vegan by omitting the half and half.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
Caramelized Fennel Soup | Serves 4-6
Inspired by recipe from San Francisco League of Women Cookbook
Recipe can easily be scaled to serve more or less
2 fennel bulbs, trimmed and diced – reserve the fronds
1 medium onion, diced
8 cups chicken or vegetable stock
1 pound spinach, stemmed and chopped
1 garlic clove, minced
1/2 bunch of parsley, minced
2 bay leaves
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried dill
1/2 cup half and half
Salt + pepper
parsley + basil
1) Trim the fennel bulb reserving the fronds. Dice the onion and fennel, add to a soup pot with a 1 tablespoon olive oil. Caramelize over medium-low heat. Season lightly with salt and pepper. Add garlic and minced parsley, stir to combine.
2) Add stock and spinach with all of the dried herbs. Season with salt and fresh ground pepper to taste. Bring soup to a boil. Reduce heat to simmer soup for 20-30 minutes for flavors to meld. Remove from heat and let cool for 10 minutes.
3) In a heat-safe blender, blend batches of warm soup until smooth. Return smooth soup to soup pot and warm over low heat. Stir in half and half. Garnish with caramelized fennel, fennel fronds, a drizzle of heavy cream, or chopped parsley and basil. Enjoy warm with crusty bread.
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