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  Recipe Home » Soups » Caramelized Fennel Soup
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  Caramelized Fennel Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 230
Ingredients:
2 lb Fennel bulbs, trim/mince
6 tbsp Extra-virgin olive oil
4 cup Vegetable or chicken broth
1/2 cup Whipping cream, opt
Sea salt, to taste

MMMMMBOUQUET GARNI

Fresh rosemary
Fresh parsley
Bay leaf
Fresh thyme
Tie together with twine
Instructions:
1. Combine fennel and oil in large, heavy-bottomed stockpot. Stir to
coat fennel with oil. Cook, covered, over low heat 10 minutes,
stirring occasionally. If fennel burns it will give the soup a bitter
taste.

2. Remove lid; continue to cook over low heat. Pieces should gradually
brown and caramelize. Add bouquet garni and broth; simmer; covered, 30
minutes.

3. Discard bouquet garni. Using an immersion blender, roughly puree
soup in stockpot. (Alternatively, pass soup through coarse blade of
food mill or puree coarsely in batches in food processor; and return
to stockpot.) Soup should be creamy but not totally smooth. Stir in
cream, if using; reheat. Taste for seasoning. Serve piping hot in
warmed shallow soup bowls.

NOTE: Fennel has a tough outer skin. It's well worth it to peel it
with a vegetable peeler.

Source: "Patricia Wells at Home in Provence" (printed in the Chicago
Tribune, February 26, 1997)
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