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Fennel Soup

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55 ml (2 fl oz/ cup) olive oil
1 medium onion, chopped
225 g (8 oz) fennel, peeled, cored and thinly sliced, reserving any green fronds for garnish
1 potato, diced
685 ml (24 fl oz/3 cups) chicken/vegetable stock
Salt and freshly ground pepper
Fresh lemon juice, to taste


Serves: 6


Heat oil in a large saucepan and add onion. Cook for 5 minutes until onion is beginning to soften. Add fennel and potato and cook for 5 minutes until fennel begins to soften. Pour in chicken stock and bring to boil. Turn down heat, cover and simmer for about 45 minutes. Puree in a blender and pass it through a sieve into the rinsed-out pan. Reheat soup, taste and season well with salt, pepper and lemon juice. Garnish with the reserved fennel fronds and serve at once.

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