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Recipe Detail Page
Fennel Soup with Almonds
Autumn 2005
Fennel and orange is a great combination that gives this soup loads of character. It has the added bonus of being very easy to make.
Serves 6
2 fennel bulbs, trimmed
2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onions
1 tsp (5 mL) ground fennel or anise
3 cups (750 mL) chicken stock
½ cup (125 mL) orange juice
¼ cup (50 mL) whipping cream
Salt and freshly ground pepper
2 tbsp (25 mL) toasted almonds
1. Preheat oven to 400ºF (200°C).
2. Cut fennel into quarters and brush with 1 tbsp (15 mL) oil. Place on baking sheet and roast for 20 minutes or until golden and tender.
3. Heat remaining oil in soup pot and add onions and fennel seeds. Sauté for 4 minutes or until onions are softened.
4. Chop up fennel and add to onions. Cover with stock and orange juice and bring to a boil. Cover pot, turn heat to low and simmer for 15 minutes or until fennel is very soft. Purée in food processor or blender.
5. Return to pot and add cream. Bring to boil and then simmer for 5 minutes, adding more stock if soup is too thick.
6. Season with salt and pepper. Pour into bowls and sprinkle with almonds.
Serves 6
