When I first heard of fennel soup, I wasn’t quite sure how that would work out.  You see, fennel has a pretty strong anise flavor.  However, my weekly produce basket had given me fennel and thus, fennel soup made its way onto our menu.  And boy am I happy it did!  This Creamy Fennel Soup is one of the best soups I have ever eaten.  (And I’m not a soup person!)  The soup-loving Hubster agreed that this was a definite keeper.

Fennel also goes by the name “sweet anise”.  Now, hold on a moment before you associate it with licorice.  Anise and “sweet anise” are two very different things.  Anise is a pungent pint-sized herb, while “sweet anise” (or fennel) is the hearty vegetable with the thick, bulbous base and celery-like stems.  Did you know that those can grow up to 5 feet tall?  Fennel has a sweeter, more delicate flavor than anise.

Throughout history, fennel – in addition to serving as a meal -  has also been used to cure stomach ailments, freshen breath and help fight weight gain.  It is high in Vitamin C and it is truly delicious.

Creamy Fennel Soup with Croutons

Ingredients:

• 5 bulbs fennel with stalks (remove the feathery green tops, which you can use for a salad) – 2 1/2 to 3 lbs.
• 2 tbsp. plus 1 tbsp. extra-virgin olive oil
• 1 yellow onion, coarsely chopped
• 1 clove garlic, minced
• 8 cups chicken stock (I used homemade, but you can use store-bought as well)
• 1/2 cup heavy cream
• salt and freshly ground black pepper
• Croutons (recipe follows)

Directions:

• Remove the greens from the fennel stalks, chop them and use them for a salad if you wish.
• Cut the fennel bulbs and stalks into coarse pieces.
• Heat the 2 tbsp. olive oil in a soup pot over medium heat.
• Add the onions and cook until soft, 7 minutes.
• Add the 1 clove garlic and continue to cook, stirring constantly, for 30 seconds.
• Increase the heat to high and add the chopped fennel and the chicken stock.  Bring to a boil.
• Reduce to a simmer and cook until the fennel is very tender, 15 minutes.  Allow to cool slightly.
• Pureé the soup, in batches, in a blender until very smooth.
• Strain through a fine-mesh strainer into a clean soup pot.  Add the cream, and season with salt and pepper

Serves: 6.

Enjoy!

(Recipe by: Joanne Weir)

Croutons

Ingredients:

• 1 French bread, cut in 1-inch cubes
  
• 1/3 cup olive oil
• 1 tbsp. Kosher salt
• 1/2 tbsp. freshly ground pepper

Preheat the oven to 400 degrees F.  Place the bread in a medium bowl and toss with oil and salt & pepper.  Spread evenly on a small baking sheet and bake, stirring twice, until golden brown on top, about 6 minutes.  Remove from the oven and cool slightly before serving.

(Recipe by: Marieke Beeler, aka HRH Mommy)

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