cream of Fennel Soup


A bold statement.

Where the Fennel Consommé is a fairly subtle, this green soup is a bold statement with its very intense flavor.

Use the first method when you don't have fennel bulbs, or if you don't want to let the rest of the plants go to waste. It is more work, but the result is worth the effort.

Use the second method when you do have fennel bulbs. The white bulbs are sweeter and milder, don't have the bitterness that the green parts sometimes have.

Don't forget: It you can make it into soup, you can also turn it into sauce. See: Fennel Velouté.


This is what you need for 5 quarts / 10 servings:

  • 4 lbs. fennel stalks and leaves
  • S&P, spices
  • 1 egg
Pic1: fennel soup



Pic2: harvesting old fennel plants
Pic3: load the pot
Pic4: cooked


Pic5: stalks + liquid
Pic6: blend
Pic7: return to the pot


Pic8: food mill
Pic9: filter
Pic10: you do not want to eat these


The easy alternative

When you have fennel bulbs, the filtering process is not necessary.


This is what you need for 1 quart / 2 servings:



Pic11: fennel bulb
Pic12: fennel bulb soup