Saturday, September 24, 2011
Creamy Fennel Soup
The best thing about vegetable soups is, that they're such an easy way of getting loads of vegetables in, without having to feel like a ruminant. I love making these soups for an easy and quick lunch, or as a starter to a lovely steak and salad.
This soup is great compared with something fatty and smoky, like smoked salmon. I didn't have that on hand today, so I made it a few pieces of fried bacon. Not too much, it's not about the bacon, just a few pieces for seasoning.
Ingredients (serves 2):
1 medium sized fennel bulb (about 9 oz./250 gr)
1 small onion
17 fl oz. (0.5 L.) chicken stock (home made or cube)
2 oz (60 gr.) heavy cream, or coconut cream
Salt & pepper to taste
Some smoked salmon or bacon pieces (fried)
Cut the fennel in half and remove the core. Chop the fennel and onion. The size doesn't really matter, you're going to puree the soup anyway, so it doesn't have to be pretty.
Heat some of your favorite fat and fry the onion and fennel for one or two minutes. Add the stock and bring to a boil. Once it boils, lower the heat and let the soup simmer until the fennel is soft. Puree the soup until smooth. Add the cream and heat through on very low heat. Don't let it boil anymore. Finally, add salt and pepper to taste. If you use stock cubes, it's probably salty enough. If you use an unsalted home made stock, you might want to add some salt.
Devide soup between two bowls, sprinkle some salmon or bacon pieces on top, maybe a few fennel top and serve hot.