2 lb fennel bulbs, trim/mince
6 tbsp extra-virgin olive oil
4 cup vegetable or chicken broth
1/2 cup whipping cream, opt
1 sea salt, to taste
BOUQUET GARNI
1 fresh rosemary
1 fresh parsley
1 bay leaf
1 fresh thyme
1 tie together with twine
Directions
1. Combine fennel and oil in large, heavy-bottomed stockpot. Stir to
coat fennel with oil. Cook, covered, over low heat 10 minutes,
stirring occasionally. If fennel burns it will give the soup a bitter
taste.
2. Remove lid; continue to cook over low heat. Pieces should gradually
brown and caramelize. Add bouquet garni and broth; simmer; covered, 30
minutes.
3. Discard bouquet garni. Using an immersion blender, roughly puree
soup in stockpot. (Alternatively, pass soup through coarse blade of
food mill or puree coarsely in batches in food processor; and return
to stockpot.) Soup should be creamy but not totally smooth. Stir in
cream, if using; reheat. Taste for seasoning. Serve piping hot in
warmed shallow soup bowls.
NOTE: Fennel has a tough outer skin. It's well worth it to peel it
with a vegetable peeler.
Source: "Patricia Wells at Home in Provence" (printed in the Chicago
Tribune, February 26, 1997)
Servings: 4 servings
Caramelized Fennel Soup Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Soup
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We hope you enjoy this Caramelized Fennel Soup recipe.
