Picture by cravingsomethinghealthy
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Prep Time15 Mins
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Cook Time35 Mins
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Serving4
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View400
Indulge in the velvety richness of Fennel Soup with White Wine and Cream. This exquisite blend of fennel, white wine, and cream creates a luxurious and comforting soup that's perfect for special occasions or to elevate your dining experience.
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 220
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Carbohydrates: 18g6%
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Protein: 2g4%
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Fat: 14g22%
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Saturated Fat: 6g30%
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Cholesterol: 30mg10%
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Fiber: 5g
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Sugars: 8g
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Vitamin A:20%
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Vitamin C:35%
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Calcium:10%
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Iron:8%
Tips and Recommendations
- For a non-alcoholic version, substitute the white wine with additional broth and a splash of lemon juice for acidity.
- Drizzle a few drops of extra virgin olive oil on top for an added flavor dimension.
- Toasted bread slices or croutons can complement this soup beautifully.
FAQs
1. Can I use other types of wine?
Yes, dry vermouth or a splash of dry sherry can be alternatives to white wine.
2. Can I make this soup ahead of time?
Absolutely! Prepare the soup in advance and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stovetop before serving.
Picture by cravingsomethinghealthy
Instructions
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1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they turn translucent.
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2. Add minced garlic and sliced fennel bulbs. Cook for about 10 minutes until the fennel starts to soften.
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3. Pour in the white wine and let it simmer for a few minutes, allowing the alcohol to evaporate and the flavors to infuse.
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4. Add the vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes until the fennel is tender.
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5. Using an immersion blender or transferring the soup in batches to a blender, puree the soup until smooth and creamy.
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6. Return the blended soup to the pot. Stir in the heavy cream. Season with salt and pepper according to taste. Simmer for an additional 5 minutes.
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7. Ladle the Creamy Fennel Soup with White Wine into bowls. Garnish with fresh fennel fronds before serving.