Soupe de Fenouil

Ingredients

Instructions

1. 1

   Prepare all the vegetables first so the soup cooks quickly: thinly slice the fennel and onion, slice the garlic, and dice the potatoes into small 1-2 cm pieces for even cooking. Chop the tarragon.

2. 2

   Heat the olive oil in a medium saucepan over medium heat. Add the fennel and onion with half the salt, and cook for 5-6 minutes, stirring often, until softened but not browned. Add the garlic for the last 30 seconds; keeping the vegetables pale gives the soup its delicate flavor and color.

3. 3

   Add the diced potatoes, vegetable broth, remaining salt, and black pepper. Bring to a boil, then reduce to a lively simmer and cook for 12-14 minutes, until the potatoes and fennel are completely tender and a knife slides in easily.

4. 4

   Take the pan off the heat and blend the soup until completely smooth using a stick blender, or carefully transfer to a blender in batches. Stir in the creme fraiche and lemon juice, then blend again briefly for a silky finish. If the soup seems too thick, loosen it with a splash of hot water.

5. 5

   Return the soup to low heat for 1-2 minutes just to warm through; do not boil after adding the creme fraiche or it can lose its fresh taste. Stir in most of the tarragon, reserving a little for garnish. Taste and adjust seasoning if needed.

6. 6

   Ladle into warm bowls, top with the remaining tarragon, and serve immediately.

Nutrition per serving

Notes

• •For an extra-silky texture, pass the blended soup through a fine sieve, though this is optional for a beginner-friendly version.
• •Choose firm waxy or all-purpose potatoes; they cook quickly and give body without becoming gluey.
• •A small drizzle of olive oil or an extra spoon of creme fraiche on top makes the soup feel more bistro-style.
• •Serve with toasted bread or a simple green salad for a light meal.

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