Fennel cream soup with orange
Creamy fennel soup with orange.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 1500 ml fresh fennel
- 2 garlic cloves
- 1 large orange
- 1 onion
- 1 tbsp unsalted butter
- 250 ml liquid cream with 35% fat
- 500 ml ready-to-use chicken stock
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
Preparation
Peel and chop the onion and garlic. Wash the orange, finely grate its zest without the white pith, then squeeze it. Trim and chop the fennel to measure the listed volume.
1500 ml fresh fennel2 garlic cloves1 large orange1 onion- knife
- chopping board
- fine grater
- citrus juicer
Melt the butter in a large saucepan. Add the onion, garlic and orange zest. Cook over medium heat, stirring until the onion softens, then stir in the fennel.
1 tbsp unsalted butter- stockpot
- spoon
Pour in the orange juice and stock. Bring to a simmer, cover and cook for up to 35 min, until the fennel is very tender. Remove from the heat and blend with an immersion blender until smooth.
500 ml ready-to-use chicken stock- stockpot
- lid
- immersion blender
Stir in the cream. Add the optional salt and pepper.
250 ml liquid cream with 35% fat1 pinch of ground black pepper — optional1 pinch of fine salt — optional- stockpot
- spoon
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration