This fennel soup is a creamy, delicious summery soup. It’s extremely flavorful, easy to make, and a fantastic choice for any occasion! Enjoy it as a starter, light lunch, or summer evening meal with a tasty sandwich on the side.
Creamy Fennel Soup Recipe
This tasty soup is made with leeks, potatoes, and fennel. Packed with vegetables, it’s super flavorful and perfect for summer. This simple fennel soup might just be my new favorite! It also fits in well with my other soup recipes because I didn’t have this one yet. 😉
Table Of Content
Summery Soup with Smoked Salmon
Soup might not be the first thing that comes to mind when you think of summer recipes, but a heartwarming bowl of soup never hurts, in my opinion. This fennel soup is particularly suitable for a warm summer day. It’s filling enough for a light meal and packed with nutritious vegetables.
Homemade Soup with Fennel and Leeks
This soup is quick and easy to make and requires just a handful of ingredients. Sauté the onion, garlic, and vegetables, then add the broth. Once everything is cooked, blend it with a immersion blender until smooth. Add cream, salt, and pepper to taste.
Serve it as is for a vegetarian option, or garnish it with homemade croutons, smoked salmon and fresh dill. Save the leftover fennel soup for a nice and easy lunch or appetizer. Are you going to make it?
FAQ
How long can I keep the fennel soup?
For about 3-4 days in the fridge and up to 2-3 months in the freezer.
Can I freeze the soup?
Definitely, keep it in an airtight container and freeze for up to 2-3 months!
Can I make it vegetarian?
Yes, just sub the smoked salmon for some croutons or even grated cheese.
Can I make it vegan?
Of course, just replace the cream and butter with plant-based substitutes.
Ingredients
- 50 gram butter
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 3 fennel (sliced)
- 2 leek (cut into rings)
- 1 potato (peeled and diced)
- 1 liter vegetable stock
- 250 ml cooking cream
- 1 bunch fresh dill (chopped)
- optional: smoked salmon
- salt and pepper
Equipment
- Large pan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Melt the butter in a large pan over medium heat. Add the onion and garlic and fry until translucent, about five minutes.
- Add the fennel, leek, and potato to the pan. Fry for five minutes.
- Pour the vegetable stock into the pan and bring it to a boil. Simmer until the fennel is completely soft, which can take up to 25 minutes.
- Remove the pan from the heat, then use an immersion blender to purée the soup.
- Pour in the cream and mix well. Season the soup with salt and pepper. Serve the creamy fennel soup warm, garnished with fresh dill and, if desired, smoked salmon. Enjoy!
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