Fennel Soup with Crème Fraiche
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🌿 I have leftover fennel this week, let’s make something comforting.
With just a few pantry staples — bacon, stock, aromatics — fennel becomes the star of a velvety, flavor-packed soup. A dollop of crème fraîche adds tang and balance, bringing everything together in one refined but unfussy bowl. This is how we cook smart and delicious. 🍲
Fennel Soup with Crème Fraiche
Yield: 4 servings
5 ounces of bacon, cut into 1/4-inch strips
1 tablespoon butter
1 cup chopped onions
2 chopped fennel bulbs, about 1-1/2 pounds
2 cloves garlic, minced
4 ounces crème fraiche
Salt and freshly ground black pepper, to taste
4 cups chicken stock
Reserved fennel fronds, for garnish (or substitute parsley)
In a large, heavy-bottom saucepan, over medium heat, add the bacon and cook until crispy. Using a slotted spoon, remove the bacon to a plate lined with a paper towel to drain, set aside.
Using the same saucepan, add the butter and heat until melted. Add the onions and cook until they are just starting to soften, for about 3 minutes. Add the fennel and garlic, and cook until soft, about another 4 to 5 minutes. Add the chicken stock and bring it to a boil. Reduce it to a simmer and cook for 30 minutes until the vegetables are tender.
Using an immersion blender or food processor, puree the soup until smooth. Taste and adjust the seasoning with salt and pepper. Serve with a large dollop (about 2 tablespoons) of crème fraiche in the center and garnish with a sprig of fennel fronds. Enjoy warm!
Equipment List:
food processor or blender
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