Puréed Cream of Fennel Soup Recipe

Cream of Fennel Soup with chive oil

Puréed Cream of Fennel Soup with Chive Oil

I love starting with a cold soup to get the pallet warmed up for the meal. You could use the puréed soup recipe with other vegetables if you want. But I longed for the flavors of Provence, and fennel is one of them! I served it with fennel fronds and a chive-parsley oil. It was paired with a chenin blanc.

This was the starter course at my Modern Provençal Dinner. See the whole evening here.

Ingredients

• fennel shopped

• half as much onion chopped

• smashed garlic

• butter

• salt

• half and half

• aged sherry vinegar

Method

1. cook onion in butter until just about translucent, then add the garlic and cook until translucent. Add fennel and some water, maybe 1/2 cup. The goal is to steam them, but you don’t want too much water at the end, so if one large fennel bulb, and 1/2 of an onion, then about 1/2 cup of water. Add salt and cook for 30 minutes or until the fennel is very tender. Check the water during the process.

2. cool slightly, then put in blender with a cup of 1/2 and 1/2. Depending on the consistency, you can add milk or cream of your choice. Or water if needed. Blend on high for 1 to 20 minutes.

3. stir in 1 teaspoon of high quality sherry vinegar. May add more if needed.