Ingredients

  • 4 tablespoons butter, unsalted
  • 1 teaspoon garlic minced
  • 2 medium onions minced
  • 900 grams fennel chopped
  • 950 milliliters chicken stock
  • 1 tablespoon orange zest minced
  • 110 milliliters double cream yogurt if serve cold
  • 1 teaspoon salt
  • ½ teaspoon white pepper

Directions

1. In a large pot, melt butter and sauté onions for 10 minutes. Add fennel and garlic and cook for 30 minutes, stirring occasionally. Add chicken stock and orage zest. Bring to a boil, reduce heat, and simmer covered for 30 minutes or until vegetables are very tender.
2. Purée and strain through a medium sieve. Stir in cream or yogurt and season with salt and pepper. Reheat and serve warm or refrigerate and serve cold.

Notes
Serving Ideas:Original serves 6.


Categories
coldsoups, hot, soups
Keywords
soups, coldsoups, hot
MacGourmet downloadCream of Fennel Soup. To import, drag image to your MacGourmet recipe box.