Pureed Fennel
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Sauté 1½ pounds trimmed and chopped fennel
- 1peeled and chopped onion
- 2tablespoons butter to soften
- 5cups stock or water
- Chopped chervil
Preparation
- Step 1
Sauté 1½ pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes.
- Step 2
Add 5 cups stock or water; boil, cover, lower the heat and simmer until fennel is tender, about 15 minutes.
- Step 3
Cool slightly, purée, strain and refrigerate.
- Step 4
Garnish: Chopped chervil.
Private Notes
Comments
This is a really great chilled soup. I make the version from the silver spoon. It uses salted water not stock and the chilled puree is garnished with a little heavy cream, a few pinches of dill and some chopped smoked salmon. Terrific!
In his book "How to cook everything vegetarian", Bittman has a slight variation which adds a large starchy potato, and uses the fennel fronds instead of chervil for garnish. Basically like a potato leek soup, but with fennel instead of leeks. It gives body to the soup and precludes the need for cream (though of course cream won't hurt it the finished product:).
Wonderful both hot and cold. Serve cold soup with croutons and crisp bacon. Serve hot soup with garnish of Parmesan.
Beautiful flavour, but reduce the amount of stock to make it a puree. Blend well and put through a sieve. Great idea to add a couple of pieces of small potato to thicken slightly
Making a simple pureed soup from a single fresh vegetable hardly requires a recipe, but I looked this up to find suggestions for complementary herbs and garnishes--glad a did. Following others, I used chopped smoked salmon and swirled in some stripes of whole-milk Strauss (organic, local) yogurt as no crème fraîche was on hand. Really beautiful contrasts and combination, and it's a delicious chilled summer soup.
Wonderful both hot and cold. Serve cold soup with croutons and crisp bacon. Serve hot soup with garnish of Parmesan.