Is there anything more satisfying than a warm and enveloping dish on cold winter days, like the fennel cream soup light and delicious recipe?
Today I want to share with you a dish that not only warms the heart but also wins over the palate with its delicacy and a touch of bold flavor thanks to saffron.
The preparation is very simple and perfect for those looking for a quick, yet flavorful idea. You can serve it with slices of toasted bread, maybe slightly buttered, for an irresistible contrast between creaminess and crunchiness. The secret? The refined note of saffron, which transforms a traditional dish into a gourmet experience.
There’s no need to wait for a special occasion to try it: every winter day can be the right moment to indulge in fennel cream soup. Try this recipe and let me know: I assure you it will become one of your favorite dishes!
Don’t miss these other delicious comfort foods:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for Light Fennel Cream Soup
- 2.2 lbs fennel
- 2 potatoes
- 1 packet saffron
- 1 shallot
- 3.4 tbsp cooking cream
- 2 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- 1.1 oz grated parmesan cheese
Preparation of Light Fennel Cream Soup
Thoroughly wash the fennel under a stream of fresh running water. Dry them and cut off the lower part and green stalk (1). Halve the fennel and slice them thinly.
Wash the potatoes, dry them, and peel them, then dice them (2).
In a saucepan, lightly brown the thinly sliced shallot with 2 tablespoons of extra virgin olive oil. Then, add the fennel and potatoes and sauté them for about 10 minutes (3).
Salt and pepper to taste; then add the vegetable broth to cover everything (4). Cook for another 10 minutes or until the fennel and potatoes are soft and tender.After this time, add the saffron (5/6) and mix well.
With an immersion blender or a regular blender, puree the fennel into a cream (7). Strain the fennel cream using a sieve (8) and then add the liquid cream (9). Bring the fennel cream soup back to the heat and cook for 5 minutes, allowing it to thicken further.
Serve the fennel cream soup in individual dishes, completing with grated parmesan cheese and, if you have some, a few leaves of wild fennel.
Storage
The fennel and potato cream soup keeps in the fridge for 2-3 days, stored in an airtight container. Before serving, heat it in a saucepan over low heat, stirring gently.
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FAQ
Can I make the fennel cream soup without potatoes?
Of course. The potatoes are used to make the cream soup creamier, but you can replace them with a zucchini or use only vegetable cream to maintain the consistency.
Is saffron essential?
No, but it adds a unique flavor and a touch of color. If you don’t have it, you can omit it or replace it with a spice of your choice, like turmeric.
What other vegetables can I add to the fennel cream soup?
You can use leeks, celery, or carrots. These vegetables combine well with the delicate flavor of fennel and create interesting variations.
