Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Dairyless Local-Fennel Soup

Recipe byRyan_Keser
print
Ingredients: 

VEGETABLE STOCK
1 tablespoon grapeseed oil
1 1/4 cups medium-diced onion
1/4 cup thinly sliced shallots
1/4 cup medium-diced leeks
1/2 cup medium-diced carrots
3 1/4 cups medium-diced fennel
Salt
1/8 teaspoon coriander seeds
1/8 teaspoon black peppercorns
6 sprigs parsley
3 sprigs thyme
1/2 head garlic

FENNEL SOUP
3 tablespoons olive oil
1 onion, chopped
3 small shallots, minced
3 1/2 cups diced fennel, white part only, reserving green fronds for garnish
1 apple, peeled and diced
Salt and ground black pepper
1 tablespoon fennel seeds, crushed
4 cups vegetable stock (recipe above)
1/2 teaspoon chopped thyme


  1.  

Heat the oil in a large saucepan, add the vegetables and a pinch of salt, and sweat over low heat. Add the coriander seeds, peppercorns, parsley, thyme, garlic, and 6 cups water. Bring to a boil, reduce heat, and simmer for 50 minutes. Strain and chill.

 

Heat 1 tablespoon oil in a large saucepan, add the onion and shallots, and sweat until translucent. Add the fennel and apple, and season with salt and pepper. Cook for a few minutes before adding the fennel seeds and stock, bring to a boil, and simmer for 30 minutes. Add thyme and season to taste with salt and pepper.

 

 

Transfer to a blender and purée, adding the remaining 2 tablespoons olive oil. Return to saucepan and heat gently. Garnish with fennel fronds.

 

 

 

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
Ryan_Keser's picture
Ryan_Keser
Kaypirinha's picture
Kaypirinha

Top Recipe Keepers





Share with Facebook