"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Foolproof Fennel Soup

  • 4 servings
  • Prep - 15 mins
    Cooking - 40 mins
  • Total - 55 mins

This Foolproof Fennel Soup has a rich and creamy flavour and the fennel adds a delicious sweetness to the dish.  

Servings: 4
Preparation: 15 mins
Cooking: 40 mins

Tags: , , , , , ,

Ingredients

  • 80 g butter.
  • 2 large bulbs fennel, sliced (reserve the leaves to garnish).
  • 2 leeks, sliced.
  • 2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root.
  • splash apple cider vinegar or white wine.
  • 6 cups chicken stock.
  • 2 cloves garlic, chopped.
  • 2 red potatoes, chopped - or 1 cup leftover cooked rice.
  • yoghurt or sour cream or shaved parmesan, to serve.
  • 4 slices pancetta, fried until crisp, cooled and crumbled.
  • pinch salt.

Directions

1. Melt the butter in a large saucepan. Sauté the fennel and leeks until soft, then add the fennel seeds. Add the vinegar, stir a little, and pour in the stock. Bring to the boil.

2. Add the garlic and potatoes, then cover and simmer for 30 minutes. Remove from the heat and blend using a stick blender.

3. Serve the fennel soup with a dollop of yoghurt, some sour cream or shaved parmesan, sprinkled with the crumbled pancetta and snipped fennel leaves.


This Foolproof Fennel Soup has a rich and creamy flavour and the fennel adds a delicious sweetness to the dish.

Ingredients

  • 80 g butter.
  • 2 large bulbs fennel, sliced (reserve the leaves to garnish).
  • 2 leeks, sliced.
  • 2 teaspoons fennel seeds or a mixture of fennel and anise seeds and ground liquorice root.
  • splash apple cider vinegar or white wine.
  • 6 cups chicken stock.
  • 2 cloves garlic, chopped.
  • 2 red potatoes, chopped - or 1 cup leftover cooked rice.
  • yoghurt or sour cream or shaved parmesan, to serve.
  • 4 slices pancetta, fried until crisp, cooled and crumbled.
  • pinch salt.

Directions

1. Melt the butter in a large saucepan. Sauté the fennel and leeks until soft, then add the fennel seeds. Add the vinegar, stir a little, and pour in the stock. Bring to the boil.

2. Add the garlic and potatoes, then cover and simmer for 30 minutes. Remove from the heat and blend using a stick blender.

3. Serve the fennel soup with a dollop of yoghurt, some sour cream or shaved parmesan, sprinkled with the crumbled pancetta and snipped fennel leaves.