Fennel Velvet Soup

I can provide you with a basic recipe for a fennel cream soup, a creamy and comforting dish, perfect for warming up on cooler evenings. Here’s how to prepare it:

Ingredients

• 3 medium-sized fennels
• 1 large potato
• 1 small onion
• 1 liter of vegetable broth
• Extra virgin olive oil to taste
• Salt and pepper to taste
• (Optional) Cream for garnish

Preparation

1. Clean the fennels by removing the outermost and hardest parts, slice them finely, and set them aside.
2. Peel the potato and cut it into cubes.
3. Mince the onion and sauté it in a saucepan with a drizzle of extra virgin olive oil.
4. Once the onion is golden, add the sliced fennels and potato cubes. Sauté for a few minutes to flavor everything.
5. Pour the vegetable broth into the saucepan until the ingredients are covered and bring to a boil.
6. Lower the heat and let it cook for about 30 minutes or until the fennels and potatoes are soft.
7. Blend everything with an immersion blender until you get a smooth and homogeneous cream.
8. Season with salt and pepper, and if you wish, add a bit of cream to make the soup even creamier.
9. Serve the fennel cream soup hot, garnished with a drizzle of raw oil or fennel seeds for an extra touch.

Curiosity

Fennels are known for their digestive and diuretic properties, as well as being a versatile ingredient in the kitchen. Traditionally in Italy, besides being used in soups, they are also eaten raw in salads or baked in the oven as a side dish.

Keep in mind that this is a basic recipe and that, based on your preferences or the availability of ingredients, you can add elements like grated cheese or aromatic herbs to personalize it.