If you’re looking for a healthy, tasty, and incredibly quick recipe to prepare, the fennel soup is the perfect choice. With a few basic ingredients like fennel, potatoes, and onion, you can bring to the table in no time a light but satisfying comfort food.
This soup is not only a pleasure for the palate thanks to its delicate and slightly aromatic taste, but it is also a real boon since fennel is known for its excellent digestive and purifying properties.
Perfect for a midweek dinner or as a refined appetizer, its preparation is so easy that even those who do not possess great culinary skills can succeed.
The secret to making it tastier? Serve it piping hot with a drizzle of extra virgin olive oil, a sprinkle of grated cheese, and a good amount of crispy bread croutons for an irresistible contrast of textures.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- Half onion
- 12 oz fennel (net weight)
- 5 oz potatoes (net weight)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste grated parmesan (optional)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Immersion Blender
Steps
Preparing fennel soup is very simple and also quick. Let’s see the steps together.
First of all, focus on cleaning the fennel: with a knife, remove the two ends, namely the base of the core and the stems to which the fennel’s fronds are attached. Do not throw away the fronds, but set them aside for the final decoration.
Score the fennel and remove the generally tougher outer layer. At this point, halve the fennel, slice it thinly, wash it thoroughly under running water, and then let it drain in a colander.
Meanwhile, wash and slice the onion and brown it in a little extra virgin olive oil in a high-sided pot.
When the onion has softened (it should not burn), add the potatoes, previously washed, peeled, and cut into medium-sized chunks, to the pot.
Let the potatoes flavor together with the onion for 2 minutes before adding the sliced fennel.
Salt and pepper to taste, give a good stir and cover with hot water or hot broth.
Cover the pot with a lid and cook over medium heat for 20-30 minutes, or until the potatoes and fennel are well cooked.
At this point, adjust the salt and pepper, if necessary, and blend with an immersion blender until smooth and creamy.
If it still seems a bit watery, continue cooking the fennel soup until the desired consistency is reached.
All that’s left is to plate and serve your fennel soup hot, with a sprinkle of grated cheese, a drizzle of raw olive oil, and some golden croutons.
As a garnish, use a little of the fennel fronds you set aside, well washed and dried 😉
Storage
The soup can be stored in the fridge for 1-2 days in an airtight container.
To consume, warm it in a saucepan over low heat, stirring often.
