Ease into Fennel

We are back from Germany, and after all that bread and sausage eating, its time for some low-fat food. This soup is the first thing I’ve cooked in over two weeks, and it is uber low-fat, and very flavorful. I googled carrot and fennel soup and came across quite a few, but decided on this one (with a few minor changes) from Orangette, a fabulous, fabulous food blog.

Most people don’t know what fennel is… I actually had someone stop me in the grocery store, asking me what this strange bulbous veggie in my shopping cart is. It seems people either love or hate fennel. It has a slight licorice flavor, and a wonderful crunch when eaten raw. Its fabulous thinly sliced in a salad. This soup has a combination of carrot and fennel, but the fennel definitely plays a supporting role in this soup, as the sweet carrot flavor really shines. Give fennel a chance!

I will warn you, however, this soup tastes (and is) very healthy. Although I liked the soup, Stephan didn’t care for it, and said it tasted like baby food! Gotta love brutal honesty!
carot_soup.jpg

Carrot and Fennel Soup Recipe

1 Tbsp. olive oil
1 medium onion, chopped
1 medium fennel bulb, trimmed and thinly sliced; fronds reserved and chopped
1 ½ lbs. carrots, sliced into ¼-inch rounds
2 large garlic cloves, thinly sliced
4-5 cups chicken broth (or vegetable broth)
¾ tsp. salt, or to taste
1/3 cup fresh orange juice
1 tsp lemon juice, to taste
2 Tbsp. crème fraîche, or more to taste (or sour cream)
Freshly ground black pepper, to taste

1. In a large, heavy saucepan, warm oil over medium heat. Add the onion and saute for a few minutes. Then add the fennel slices, and cook, stirring, until softened. Add the carrots and garlic, and cook for another minute or two. Pour in 4 cups chicken broth (if, after puréeing, you feel that the soup is too thick, you can add the final cup, but it’s better to err on the side of adding too little at first), and season with salt. Simmer, covered, until the carrots and fennel are very tender, about 20 minutes.

2. Remove the soup from the heat, and stir in the orange juice and reserved fennel fronds. If you have an immersion blender, purée the soup directly in the pot; otherwise, transfer it in batches to a food processor or blender, puréeing until smooth. Stir in the crème fraîche and lemon juice. Taste, and adjust seasoning as necessary. Serve warm.

Makes 6 Servings

Note: I reserved a little of the fronds, chopped it very fine, and added it just before serving as garnish.

January 10, 2008 | Filed Under Soup, Vegetarian

 

Critiques & Opinions

7 Critiques to “Ease into Fennel”

  1. Deborah on January 10th, 2008 1:25 pm

    I’ve always been in the non-fennel liking club, but I know I need to try it again, because maybe I will end up liking it. I always said that I didn’t like sweet potatoes, but then I made some, and now I can’t get enough of them!

  2. Candace on January 10th, 2008 2:10 pm

    I know where you’re coming from. I have ALWAYS had an aversion to beets… ever since I could remember. I recently had some in a salad. I didn’t love it, but I no longer hate it! Who knows, maybe next time, I’ll actually LIKE beets??? Give Fennel a chance!

    But how could you not like sweet potatoes…. food of the gods, I tell ya! :p

  3. MJ on January 10th, 2008 7:47 pm

    I LOVE fennel. If you’re in the Bay Area in March, come join me at the all you can eat crab and fennel festival! http://rrvw.org/crab-fennel-fest/

  4. Paula on January 11th, 2008 12:16 pm

    Ha! I now know what to do with the fennel in my CSA box. Thank you!

  5. Adrianne on January 11th, 2008 12:39 pm

    Aaron actually marinated then grilled some fennel when we had friends over for dinner a few weeks ago - it was EXCELLENT (and up to that point, I was NOT a fennel fan.) I wound up putting the leftovers in an omlette with some sausage for breakfast, and that was yummy!

    Also, the trick with beets is roasting them in a hot oven with olive oil, salt and pepper, and a little sugar. Cut them into wedges, not chips. They’re really delicious and get all crispy. Next time you’re home, I’ll make you my roasted beet and goat cheese salad - I SWEAR you’ll fall in love!

  6. Candace on January 11th, 2008 1:50 pm

    Roasted fennel is fab! It really brings out the flavor and mellows it somewhat. I’d love to try your beet and goat cheese salad, Adrianne!

    Paula… If you have really good fresh fennel, definitely eat it in a salad instead.

  7. TaratheFoodie on January 14th, 2008 11:18 pm

    This soup is so pretty. I’ve definitely never had a carrot soup, but it sounds so healthy and good that I just may give it a try. If for no other reason than the pretty color!

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