Creamy Fennel Soup with chili flakes

Fennel soup with some cream added some citrus oil, dill &chili flakes !
Fennel soup with some cream added some citrus oil, dill &chili flakes !
 

Ingredients

  • 4 fennel bulbs, sliced
  • 1 large onion or 2 shallots, chopped
  • 3 garlic toes
  • Vegetable or fish broth
  • 200 ml cream
  • 1 bay leaf
  • Dill chopped
  • Chili flakes chopped
  • Roux or potato starch
  • Salt and pepper to tast

Preparing.

  • Heat some olive oil in a large cooking pan and gently fry the shallots and garlic until softened but not coloured.
  • Add the fennel and the dill and sauté for 4 minutes.
  • Add the vegetable stock and bring to the boil. 
  • Pour the soup into a blender, add the cream and blend until smooth. 
    • Return all to the pan. Cook and stir until slightly thickened or add some Roux ( flour & butter mix ). Simmer 15 minutes longer (do not boil)
  • To serve, pour the soup into a serving bowl and sprinkle the chili flakes, dill and add some citrus oil for the finishing touch.

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